I was reading articles this morning and came across these
delicioso looking favors (that are
DIY no less) from
Aran Goyoaga. I'll post the instructions and pictures below in a minute, but let me just say, after more investigation, her treats are DROOL WORTHY!
Oh my goodness, every pictures of every tantalizing treat posted made me drool. And, she posts recipes! I have now become a faithful follower of her blog and I must make one of her recipes STAT!!
For more of
Aran visit her blog,
Cannelle et Vanille.
Coconut Balls
Makes 4 dozen coconut balls or 2 dozen finished cream balls
250 grams unsweetened coconut
150 grams sugar
1 tsp coconut extract
Zest of 1 lemon
Pinch salt
30 grams coconut milk or whole milk
In the bowl of an electric mixer, combine the coconut, sugar, coconut extract, zest of lemon and salt. Mix using the paddle attachment and add the coconut milk while mixing.
Let the mixture sit in the refrigerator for about 2 hours so all flavors are absorbed and the coconut becomes moist.
Scoop the dough using a small ice cream scoop that is about 1 ½ inches in diameter. Round the balls slightly with hands and place them on a sheet pan lined with parchment. Gently flatten the balls.
Bake them at 350F for about 10-12 minutes until the edges turn golden brown. Let them cool.
Store them in an airtight container for up to 2 days.
Lemon Coconut Cream
75 grams egg whites
150 grams sugar
225 grams butter, room temperature
Zest of 1 lemon
Juice of 1 lemon
2 tsp coconut extract
Place the egg whites and sugar in the bowl of an electric mixer and whisk them together with a hand whisk. Place the bowl over a water bath and continue whisking until the sugar dissolves and the egg whites feel very hot to the touch. The mixture will turn white.
Immediately, transfer the bowl to the mixer and whip the egg whites in high speed until the bottom of the bowl has cooled down.
Start adding the room temperature butter, 1 tbs at a time, while continue to mix in low speed. Incorporate all the butter. It might look curdled at one point, but turn the speed back to high for a few seconds and the butter cream will all come together.
Add the lemon juice, lemon zest and coconut extract at the end.
Place the cream in a piping bag fitted with a plain tip (about number 5) and pipe some on a coconut ball. Gently press another one against the cream creating a sandwich.
Slightly refrigerate them before packaging them so the cream sets.
Recipes Created By: Aran Goyoaga
Photo Courtesy: Aran Goyoaga
Article Courtesy: Project WeddingTake a look at some of these other drool worthy treats!
Raspberry Palmiers and Red Currant and Raspberry Swirl Ice Cream Sandwiches 
Chocolate Mousse, Salted Caramel Ganache, Peanut and Banana Caramel Tarts
