Coconut and Licorice Sweets

Who could resist a nice coconut morsel prepared with mascarpone and covered with grated coconut? Maybe with a tender heart with a stronger taste!
Yep, a sublime pleasure that we can't always afford! It would be like eating a concentrate of calories!
Can there be a remedy? Of course yes! So I thought of preparing to replace the classic mascarpone with a mix of fresh ricotta and Greek yogurt: the cream obtained will then be processed with grated coconut and almond flour. But that's not all because we will prepare a heart with an intense and decisive flavor. The mysterious ingredient? Follow me and let's find out together!

Video of the Recipe

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Identity Card of the Recipe

• 368 KCal Calories per serving

• Ingrediants

  Ingredients for about 45-50 sweets

  • 150 g of Greek yogurt
  • 150 g of fresh ricotta
  • 50 g of powdered sugar
  • About 110 g of coconut flour
  • About 120 g of almond flour
  • 5 g of pure licorice logs

  To garnish and cover

  • About 80 g of coconut flour
  • 5 g of pure licorice logs

  Materials Needed

  • Bowl
  • Ladles
  • Mixer
  • Latex gloves (optional)
  • Paper cups (optional)
  • Plates or bowls of various sizes
  • Platter
  • Teaspoon

  Preparation

  1. In a bowl, combine the fresh ricotta, the Greek yogurt and the icing sugar: mix the mixture well until you get a smooth cream.
  2. Gradually add the grated coconut and almond flour, until the mixture is moldable with your hands.

  Attention!
  If the mixture is too soft, it is recommended to add more almond flour or coconut flour: the ideal consistency is reached when the mixture can be worked with your hands. The suggested doses are approximate because they depend on the type of almond and coconut flour used.

  3. Pour the stalks of pure licorice into a blender until they are reduced to a powder.
  4. Pour about 1/3 of the ricotta and yogurt cream into another bowl and add the licorice powder: mix well with a wooden spoon.
  5. At this point, you can proceed with the preparation of the sweets. With a teaspoon, take a small amount from the white mixture and obtain a ball. Obtain an even smaller quantity from the licorice mixture and roll it in your hands until you get another ball. Spread the white ball with your fingers and imprison the black ball. Close the white ball, hiding the licorice cream well.
  6. Roll the candy over the coconut flour.

  The right idea
  It is also nice to prepare balls with alternating colors, leaving the white ball inside and the licorice mixture on the outside.
  You can even roll the balls in powdered licorice, coconut, or a mix of licorice and coconut!

  7. Place the balls on paper cups and leave to cool completely in the refrigerator. During the cooling phase, the treats will become firmer and more compact.

  Alice's comment - PersonalCooker

  Irresistible pearls covered with coconut or licorice to be tasted without too many sacrifices! If you want, you can also replace the licorice with bitter cocoa, but adjusting the sweetness according to your tastes. A nice idea is to freeze these sweets and taste them as if they were morsels of licorice and coconut ice cream! Thanks to Cinzia for suggesting this recipe!

  Nutritional values ​​and Health Comment on the recipe

  Coconut and Licorice Sweets are a remarkably energetic sweet food rich in lipids. They also contain a good content of dietary fiber which facilitates the reduction of the glycemic index of the food, otherwise raised by the icing sugar. It is a food not recommended in case of a slimming diet. The average portion of Coconut and Licorice Dolcetti is modest, about 35-45g (130-165kcal).