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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 20 |
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TROPICAL COOKIES BALLS, TRY THEM FOR YOUR NEXT SWAP OR GET -TOGETHER Ingredients:
1/2 cup ( 80 g) ( 2 -2/3 ounces) finely chopped macadamia nuts |
2 tablespoons finely chopped crystalised pawpaw |
2 teaspoons lemon juice |
2 tablespoons cream |
3 ounces ( 90 g ) white chocolate chopped |
1/2 cup ( 45g ) ( 1- 1/2 ounces) desiccated coconut |
Directions:
1. SPREAD MACADAMIA NUTS ON A FLAT COOKIE SHEET PAN AND TOAST IN PREHEATED OVEN 350 DEGREES F. ( 180 DEGREES C.) FOR 3 TO 5 MINUTES OR UNTIL GOLDEN.
2. COMBINE PAWPAW AND LEMON JUICE IN A SMALL BOWL.
3. STAND FOR 10 MINUTES, ADD TOASTED MACADAMIA NUTS AND STIR TO COMBINE.
4. HEAT CREAM IN A SMALL PAN OVER MEDIUM HEAT UNTIL BOILING.
5. ADD CHOCOLATE.
6. REMOVE FROM HEAT AND STIR UNTIL CHOCOLATE MELTS AND THE MIXYURE IS SMOOTH.
7. TRANSFER TO A SMALL BOWL.
8. STIR IN PAWPAW AND LEMON JUICE AND REFRIGERATE 20 MINUTES OR UNTIL FIRM ENOUGH TO HANDLE.
9. ROLL HEAPED TEASPOONS OF MIXTURE INTO BALLS.
10. ROLL BALLS IN COCONUT AND THEN PLACE IN A -AIR TIGHT CONTAINER-BETWEEN SHEETS OF GREASE PROOF PAPER, REFRIGERATE UNTIL SET.
11. ******************************************************************************************************************************************************
12. VARIATIONS........................
13. ADD 1/4 CUP OF GRATED WHITE CHOCOLATE TO COCONUT TO ROLL IN FOR EXTRA TASTE................................
14. ADD 1 TABLEPOON CHOPPED GLACE GINGER OR 1 TABLESPOON DRIED APRICOT TO TRUFFLE MIXTURE............
15. MAKES 20 COOKIES
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