On your plate with christmas cookies, these ones will look like small snowflakes which will embellish every celebration!
- 0.5 l milk
- 10 tablespoons sugar
- 10 tablespoons corn starch
- 250 g butter
- 300 g grated coconut
- 2 packs vanilla sugar
- 3 tablespoons batida de coco
- 200 g roasted hazelnuts
Separate 500 ml milk into two parts: put 300 ml into a bigger pot with non-stick bottom and heat it up until it starts to boil. Take the rest 200 ml and mix it well with sugar and corn starch so that you have no clumps. Pour it into the boiling milk and reduce the temperature. Stir constantly until you get a homogeneous, thick cream. Cover directly the surface of the cream with cling film (not the walls of the bowl!). This will prevent forming of the crust.
Roast the hazelnuts in the oven at 200°C for approximately 20 minutes. They should become gold brown. Keep in mind that they tend to burn very easily, so keep checking them often. When they are done, let them cool down and rub the skin away. This you can do the best way, if you rub them between your hand palms.
Mix the butter (which should be at room temperature) and add it to the completely cold cream. At the end, stir the grated coconut in.
With lightly wet hands form small balls out of this mass and insert one roasted hazelnut in the middle of each ball. Roll the balls in grated coconut and place them into the small paper wrappers or cups (usually used for praline or small cupcakes).
From the above amount of ingredients you will get more or less 100 small balls. If you need less than that, just divide the ingredients into half and continue with the same procedure as described above.
At the end, don’t forget to enjoy! 🙂