Swedish Chocolate Balls
Easy no-bake Swedish chocolate balls are rich, fudgy, and full of cozy coffee flavor. With just a handful of pantry staples, they come together in minutes and are perfect for an afternoon treat, holiday cookie platter, or sweeting up a snack board. Bonus: no oven needed!
Ingredients
- 4 tablespoons unsalted butter softened
- 1/3 cup superfine sugar see notes for substitution
- 1/2 teaspoon vanilla
- 3 tablespoons unsweetened cocoa powder
- 2 1/2 tablespoons strong coffee or espresso brewed
- 1 cup rolled oats consider pulsing in food processor
- Pinch of salt
- 1/4 cup desiccated coconut see notes
Instructions
- Add the softened butter, sugar, and vanilla to a medium sized mixing bowl and use a spatula to work them in together until well incorporated.
- In a separate small bowl, stir together the coffee and cocoa powder until it forms a thick paste. Scrape it into the butter mixture and stir them together well.
- Add the oats and salt. Mix everything together until the oats are well incorporated.
- Place the coconut into a shallow dish. Use a spoon to scoop a ping pong ball sized portion of dough. Drop it into the dish of coconut. Gently pat it into a ball shape and turn it to coat in the coconut. Transfer the coated cookies to a clean dish. Repeat as needed to finish the cookie balls. You should get about 18 small cookie balls.
- Refrigerate the chocolate balls for 30 minutes so they firm up. They are delicious served cold but will keep on a platter for a couple hours during a special event or tea time.