Grandma Maries oatmeal balls - Danish Christmas Treat
The classic home copy of the baker truffles and rum balls. I do not like almond essence, then I get a little marzipan II instead. And yes. That's grandmother Marie from the family who gave her name to the recipe. She has certainly from some women's magazine. But I do not want to dig too much I. It is much more pleasant to live with the illusion.
- 125 g (4.5 oz) oatmeal
- 50 g (1.75 oz) butter
- 75 g (2.5 oz) sugar
- 25 g (1 oz) cocoa powder
- 5 tbsp coffee (liquid not beans)
- 50 g (1.75 oz) marzipan (or a little almond essence)
- 100 g (3.5 oz) shredded coconut
Pour the hot coffee into the sugar, so that the sugar melts.
Put the butter into the coffee to make it softer and more pliable.
Add the rolled oats into a food processor and grind them up into a finer texture.
Mix everything together in a bowl. If you have a powerful food processor then just mix it with that.
Roll the dough into small balls and roll them in coconut.
When you dissolve the sugar in the coffee, it prevents that there will be crunchy sugar grains in the finished balls.
It is not strictly necessary to "blend" the oatmeal, but I think it gives a better structure and prettier balls.
You can replace half the coffee with raspberry jam. That makes them taste a little more like the traditional danish leftover cake "Trøfler". I like that. The rest of the family is not so crazy about it.