“I live here in Budapest as a missionary and these coconut balls are so good they are in almost every little cake store in the city. If you'd rather, you can substitute rum for the rum extract.” - by Joni Fannin
Ingredients
Adjust Servings
Original recipe yields 2 dozen
Directions
- Put raisins together with rum extract and lemon juice to soak up the flavor.
- In a medium bowl, stir together the mashed potatoes, confectioners sugar, and cocoa. Stir in 1 1/4 cup coconut, the raisin mixture and lemon zest.
- Roll dough into walnut sized balls. Roll the balls in remaining coconut. Refrigerate for two days. ENJOY!
Nutrition
Amount Per Serving (24 total)
- Calories
- 71 cal
- 4%
- Fat
- 1.8 g
- 3%
- Carbs
- 13.3 g
- 4%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"I made this recipe a couple of times and we are very satisfied with the result. The balls really tastes like the coconut balls in Hungary (we are from Budapest, so we know) and it is easy and quick to..." See more make. In Hungary they make these balls from crashed biscuit and sour cherry, but the mashed potatoes and the lemon soaked raisins taste exactly the same. Unbelievable! I used vanilla extract instead of rum, so my 1 year old boy could also enjoy. The other alteration I made to this recipe (to fit our taste better) is that I soaked the raisins longer in lemon+vanilla (2 hours) and drained them before adding to the potato mix. Thus I left lemon juice out of the mixture (added 1/3 less sugar at the same time) which helped to keep a more solid consistency and resulted in a more coherent sweet taste. (The original recipe yields a bit "piquant" coconut balls as they are a bit sour.)"
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