Mascarpone and Coconut Cookie Truffles

The mascarpone and coconut cookie truffles are an extremely easy and quick dessert to prepare, ideal for an after-dinner treat or a sweet snack. Here’s how to make them:

Ingredients

• 250 g dry biscuits (such as Oro Saiwa or similar)
• 100 g powdered sugar
• 200 g mascarpone
• 100 g shredded coconut
• Extra shredded coconut for finishing

Preparation

1. Start by crushing the dry biscuits in a food processor until they reach a consistency similar to breadcrumbs. If you prefer, you can crumble them in a freezer bag using a rolling pin, achieving a more rustic result with pieces of varying sizes.

2. In a fairly large bowl, combine the crushed biscuits, powdered sugar, and shredded coconut. Mix the dry ingredients until they are well combined.

3. Add the mascarpone to the biscuit and coconut mixture. Work the mixture with your hands or a spatula until you obtain a homogeneous and compact dough.

4. Take some of the obtained dough and form balls of uniform size, about the size of a walnut.

5. Roll each truffle in the extra shredded coconut until evenly coated. This step, in addition to adding flavor, gives the truffles their characteristic appearance.

6. Arrange the truffles on a serving plate and let them rest in the refrigerator for at least an hour before serving. This will allow the flavors to blend well and the truffles to firm up.

Trivia

These truffles are a great way to recycle biscuits that may be left over and are starting to lose their crunchiness. Moreover, we can play with the ingredients, for example by replacing part of the coconut with chopped walnuts or cocoa for different flavors.

Remember that it’s ideal to use high-quality mascarpone to achieve the best possible flavor, and that you can store these sweets in the refrigerator for a few days, well sealed in an airtight container.