Hazelnut Coconut Balls Serbian Rafaelo Kuglice Recipes

Steps:

• If you haven't purchased toasted, peeled hazelnuts, bake in 300 degree oven until the skin (peel) starts to fall off. If all of the peels do not come off entirely, that is OK.
• Make a thick syrup by cooking the water, butter, unsweetened coconut (2 1/2 cups) and sugar.
• Add the powdered milk to this mixture. Mix well, so that there are no lumps.
• Allow two hours to cool. (To speed up this process, I pop this in the refrigerator).
• Around each toasted hazelnut, put a little of the cooled mixture, forming them into balls, so that the hazelnut is in the center.
• Roll each ball in the remaining coconut.
• Recipe makes 60 - 100 balls, depending on the size.

Steps:

• Combine water, butter/margarine (margarine might work better because it has a less distinct flavor) and sugar in a pot and boil. Turn off the heat, add the powdered milk and 200 g coconut (leave 50 g/2 oz for decoration) and stir them in. If there are any lumps left, use a handheld mixer to break them. Leave in the refrigerator to cool. Roll 1 inch balls with your palms, placing an almond in the center of each ball, and then roll the balls in leftover shredded coconut.

Steps:

• Blend with mixer margarine, milk and sugar.
• Stir in coconut by hands but leave about 50 grams for decorating.
• Refrigerate for 20 minutes.
• Make balls of dough and roll them over left coconut.
• If you like, you can place pealed hazelnut in center of each ball.