Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ¼ cups (500 g / 1.1 lb ) quick oats
- 1 ¼ cups (275 g / 9.7 oz ) white granulated sugar
- 6 Tbsp (75 g / 2.6 oz) cocoa
- 1 Tbsp (15 ml / 14 g / 0.49 oz) vanilla sugar OR 1 tsp (5 ml / 0.17 oz) vanilla extract, added with the coffee
- ⅔ cup (160 g / 5.6 oz) butter or margarine , softened
- 6 Tbsp (90 ml / 3 oz) cold coffee
- Flaked coconut or pearl sugar
Directions
Mix oats, sugar, vanilla sugar, and cocoa in a large bowl.
Using your hands or a potato masher , incorporate the butter into the dry ingredients until the dough has an even consistency.
Add the coffee and mix until incorporated.
Fill a small bowl with flaked coconut or pearl sugar.
With your hands, roll the dough into 1- inch (3 cm ) diameter balls.
Roll each ball in the coconut or pearl sugar and place on a tray.
Chill chocolate balls for at least one hour before serving.