Swedish Cocoa Butter Sticks Recipes

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SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)



Swedish Chocolate Balls (or Coconut Balls) image

This is a classic Swedish recipe, beloved by every Swede. It is one of the first things children learn to make, and it's enjoyed greatly by all ages. The balls can either be bite-sized or giant, whichever seems more appealing. Or make one big ball, and many small ones. Additional cocoa powder or chocolate can be added to intensify the flavor.

Provided by AngelicaS

Categories     World Cuisine Recipes     European     Scandinavian

Time 2h20m

Yield 48

Number Of Ingredients 8

4 cups regular rolled oats
1 ¼ cups white sugar
½ cup unsweetened cocoa powder
1 cup butter or margarine, softened
2 tablespoons strong coffee
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened baking chocolate, melted
⅓ cup coconut flakes

Steps:

  • Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
  • Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 10.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 3.1 g, Sodium 29.6 mg, Sugar 5.5 g

SWEDISH COCOA BUTTER STICKS



Swedish Cocoa Butter Sticks image

This comes from an old Pilsbury butter cookie book of mine that is falling apart. Thought I'd share it before I loose the pages.

Provided by Cathy Gillespie

Categories     Chocolate

Number Of Ingredients 10

1 1/2 c enriched flour, sifted
1 tsp double-acting baking powder
1/2 tsp salt
2 Tbsp cocoa
3/4 c butter
3/4 c sugar
1 egg
1 Tbsp cold water
3 Tbsp almonds, blanched, finely chopped
2 Tbsp sugar

Steps:

  • 1. Sift together flour, baking powder, salt and cocoa.
  • 2. Cream butter and gradually add sugar until mixed well.
  • 3. In a separate dish beat egg slightly. Reserving 1 TBS. Add egg (except for the reserved) to the creamed butter mixture.
  • 4. Blend in dry ingredients gradually. Chill 2 hours for easy handling.
  • 5. Place dough on a lightly floured surface. Divide dough into four parts; mold rounded teaspoonfuls of dough into balls. Place 4" apart on ungreased baking sheet. Flatten to 1/4" thickness with fork that has been dipped in flour to prevent from sticking. Smooth dough at edges to form straight sides.
  • 6. Blend together cold water with reserved egg; brush lightly over shaped cookies.
  • 7. Combine blanched almonds and sugar; sprinkle over cookie.
  • 8. Bake at 400 for 10-12 minutes until set, but not browned. Cool 1 minute; remove from cookie sheet.

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