Kokoskugeln

Ingredients

Equipment Needed

• •Heavy-bottomed pan for toasting coconut
• •Heatproof bowl for melting chocolate
• •Small saucepan for double boiler
• •Two forks for dipping
• •Baking sheet lined with parchment

Instructions

1. 1

   Toast the coconut

   Spread the 200g of desiccated coconut in a dry pan over medium-low heat. Stir it constantly with a wooden spoon. You're looking for a pale gold color and a warm, nutty smell that fills the kitchen. This takes about four to five minutes. The moment you see the first golden flecks, pay close attention. Coconut goes from toasted to burnt in seconds. Pull the pan off the heat a shade before you think it's ready, because residual heat will carry it the rest of the way. Tip it onto a plate immediately so it stops cooking.

   Toasting the coconut is what separates a Kokoskugel that tastes like something from a proper Konditorei and one that tastes like the inside of a candy bar. Don't skip it.
2. 2

   Mix the filling

   Let the toasted coconut cool for five minutes, then combine it in a bowl with the condensed milk, Vanillezucker, rum, and a pinch of salt. Stir until everything comes together into a thick, sticky mass. The mixture should hold its shape when you press it between your fingers. If it's too loose and won't hold a ball, add a tablespoon more coconut. If it's too stiff to work with, a tiny splash more condensed milk loosens it. Trust your hands here. They'll tell you when the texture is right.

3. 3

   Shape the balls

   Dampen your hands with cold water. Pinch off small portions, about a heaped teaspoon each, and roll them between your palms into smooth, compact balls roughly two centimeters across. Set them on a baking sheet lined with parchment. You should get about thirty. Don't rush the shaping. If the surface is cracked or rough, the chocolate won't coat evenly. Smooth, firm balls. That's what you want. Once they're all shaped, put the tray in the fridge for at least thirty minutes. Cold filling and warm chocolate is the principle. If the centers are soft when you dip them, they'll fall apart in the chocolate.

   Re-dampen your hands every five or six balls. The condensed milk gets sticky fast, and wet palms keep the mixture from clinging to you instead of forming a neat sphere.
4. 4

   Temper the chocolate

   Chop the dark chocolate finely. The smaller the pieces, the more evenly it melts. Set a heatproof bowl over a pot of barely simmering water. The bottom of the bowl should not touch the water. Add two thirds of the chopped chocolate and stir gently until it melts completely and feels smooth. Take the bowl off the heat and stir in the remaining third. This cools the chocolate down and gives it the snap and shine of properly handled chocolate. Add the coconut oil or cocoa butter and stir until incorporated. The fat thins the chocolate just enough to coat cleanly without pooling at the base of each ball.

   Never let water or condensation drip into the chocolate. Even a single drop will cause it to seize into a grainy clump, and there is no coming back from that. Keep your bowl dry and your stirring spoon dry.
5. 5

   Dip the Kokoskugeln

   Take the chilled coconut balls from the fridge. Drop one into the melted chocolate. Use two forks to turn it gently until it's completely coated, then lift it out, letting the excess chocolate drip back into the bowl. Set it on a clean sheet of parchment. If you want to finish some with a pinch of toasted coconut on top, do it now, while the chocolate is still wet. Work steadily but don't rush. If the chocolate starts to thicken, set the bowl back over the warm water for thirty seconds, no more.

6. 6

   Let them set

   Leave the dipped Kokoskugeln at cool room temperature until the chocolate sets firm and glossy, about one hour. If your kitchen is warm, put them in the fridge for twenty minutes to speed things along, but room temperature gives you a better finish. When the chocolate no longer yields to a light touch, they're done. Arrange them on a plate, in a tin, or in small paper cases. They keep beautifully in a cool place for up to two weeks, though in my experience they never last that long.

Chef Tips

• •Use Inländer-Rum if you can find it. It's an 80-proof Austrian rum with a distinct caramel depth that you won't get from Bacardi. If you can't source it, a good dark rum like Myers's works, but the flavor will be slightly different. This is one of those ingredients that quietly makes the dish Austrian.
• •Buy proper desiccated coconut, not sweetened coconut flakes. The condensed milk provides all the sweetness you need. Sweetened coconut will make the filling cloying and throw the balance off.
• •Store the finished Kokoskugeln in a cool place in a tin with parchment between the layers. They actually improve after two or three days as the flavors meld. Don't refrigerate them unless your kitchen is very warm, because the chocolate can develop a white bloom from the cold. It's harmless but it doesn't look as beautiful.

Advance Preparation

• •The coconut filling can be made two days ahead and refrigerated. Let it come to fridge temperature before shaping, as it firms up considerably when cold.
• •Finished Kokoskugeln keep for up to two weeks in an airtight tin at cool room temperature. They are ideal make-ahead holiday confections.
• •If you're making a large batch for gifting, shape all the balls one day and dip them the next. Working in stages keeps the process calm and the chocolate at the right consistency.

Frequently Asked Questions

Nutrition Information

1 serving (about 22g)