coconut balls (or richbond cakes)

Ingredients:

2 eggs

2 glasses of sugar

2 glasses of grated coconut

1/2 glass of oil

1/2 glass of melted butter

1 sachet of baking powder

1 teaspoon of vanilla powder

Flour as needed


Garnish and decoration:

About 500g of apricot jam

1 teaspoon of orange blossom water

About 400g of coconut


####SIKI####

In a bowl, start by mixing the eggs and the sugar, then add the oil and the melted butter, mix again.

 

Pour in the coconut and vanilla powder, mix the preparation with your hand to incorporate everything.

 

Finish by adding the yeast and pour the flour little by little, as soon as you can pick up the dough and form small balls, stop pouring the flour. The dough must be malleable without being hard at the risk of losing the famous softness I mentioned above.

 

Shape into small balls the size of a small walnut, flatten them slightly then place them on a baking sheet covered with baking paper.

 

Bake in a hot th6 / 7 oven for about twenty minutes, watching the cooking, the balls should be lightly browned.

 

Once cooked, let cool, heat the apricot jam with a tablespoon of orange blossom in the microwave. Roll the coconut balls in this one, then stick them in pairs before rolling them again in the grated coconut.

 

These cupcakes keep very well for a long time, just keep them in an airtight box.