Havregrynskugler Cocoa Oat Coconut Balls Recipes

Steps:

• Stir the softened butter in a bowl. Add oats, white sugar, cocoa, and vanilla sugar; stir until well combined. Place in the refrigerator until chilled, about 30 minutes.
• Roll into small balls. Roll balls in coconut flour and return to the refrigerator until firm, 30 minutes to 1 hour. The oatmeal balls can now be packed in an airtight container with baking paper in between.

Steps:

• Blend butter, sugar, coffee and almond extract (in a blender/food processor).
• In a big bowl combine rolled oats, cocoa and vanilla. Mix will.
• Add butter mixture and knead with hands.
• Shape into walnut sizes balls and roll in dessicated coconut.
• Place in an airtight container lined with baking paper. (also use baking paper between layers of balls).
• Store in refrigerator. (Allow to cool at least 2 hours before serving).

Steps:

• Melt 1/3 cup butter in a medium saucepan over low heat.
• Remove from heat, and stir in 3 tablespoons water and vanilla.
• Combine powdered sugar and milk powder; stir 1/2 cup at a time into butter mixture until smooth.
• Stir in coconut.
• Shape into 1-inch balls, and place on ungreased baking sheets.
• Chill 20 minutes.
• Place chocolate morsels in a small zip-top freezer bag; seal.
• Submerge in hot water until chocolate melts.
• Snip a TINY hole in one corner of bag, and drizzle chocolate over coconut balls.
• Store in refrigerator.