Servings: 50 balls
Calories: 73kcal
Ingredients
- 10 oz shortbread cookies Homemade
- 7 oz butter
- 3.5 oz erythritol
- 5 oz shredded coconut
- 2.5 oz cocoa powder
- 1 large egg (free-range)
- 1 dash salt
- 4 tablespoon dark rum (optional)
Instructions
- Measure out all the ingredients. Keep an ounce of the shredded coconut separated so that you can roll the balls in it in the end.
- Put shortbread cookies (click for the recipe) into a bowl of an S-blade food processor and pulse. I suggest you don't grind them too finely.
- Put all of the ingredients into a large bowl. Pour over the rum if you choose to use it.
- Begin mixing the ingredients with a fork. Continue with your hands (it's going to be messy!). The dough should be firm and sticky.
- Wet your hands and form 50 balls. Roll each one in shredded coconut.
- Refrigerate for at least half an hour before serving. Yum!
If you've got too many left, they can be stored in a freezer and still taste awesome when served.
Nutrition
Calories: 73kcal
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