Coconut Balls without Meal

In the footsteps of Ferran Adria


A dessert again. Not many people are protesting – I guess… I hope so, because this summer seems to offer more sweets than usual. Not that we eat only sweets, but they are so impressive lately. There is an extraordinary chocolate cake with amaranth meal waiting. I only have to make it again – this will be the fifth time –, because it always disappears before I could have the chance to take a picture…

This is a very quick and easy dessert, and cheap as well. The recipe comes from the world famous cook, Ferran Adria’s book The Family Meal: Home Cooking with Ferran Adria.

We have prepared it several times since we discovered it. I like to take it as a present if we are invited to somewhere – it is a nice surprise wrapped up in a pretty box. We prepared it for guests as part of a menu a few weeks ago. They were very thankful for the meals all the time, but after this lunch with the coconut balls, they gave us a star. So another star for Adria…

For the coconut balls you only need lots of unsweetened shredded coconut, one egg and some sugar. That’s all. Every time we try something new with it. Sometimes we use xilit instead of sugar – it is tricky because it does not stick like sugar. It works very well with cane sugar or muscovado, and palm sugar.

Different variations can be made with filling as well. It is marvellous with one or two pastilles of dark chocolate. I like it with some sour fruits in the middle the most. We tried it with sour cherries, but I’ m sure it will work well with red- or black currant or blackberry.



Coconut Balls without Meal

Makes 12 balls


  • 100 g shredded coconut, unsweetened
  • 100 g sugar (cane, muscovado or palm)
  • 1 egg
  • some salt
  1. Warm up the oven to 180 °C. Line the baking pan with baking paper.
  2. Beat up the egg lightly in a bowl.
  3. Mix the coconut with the sugar, and pour the egg to it.
  4. Leave it to soak for at least an hour.
  5. Make balls with your hands – as big as walnuts or golf balls. Press the mass with your fingers.
  6. Put it on the baking pan and bake it for 15 Min. – until golden.
  7. Leave it to cool before taking it out of the pan. Warm they are fragile.

Tip: I always double it, because it just disappears…