Moving on from my previous medenjači recipe, here’s another Croatian sweet that’s perfect for the festive season. Sweet little balls coated in shredded coconut with a surprise in the centre. Well, not too much of a surprise, unless roasted hazelnuts get your juices flowing.

These truffle-like sweets won’t last too long if they’re left unrefrigerated, especially during summer temperatures like we get here in Sydney during the Christmas season.

There is a way around this, however, as I discovered when I decided to bake the coconut balls straight from the fridge. A quick 10 minute blast in the oven renders them to a golden and chewy cookie, very much like a macaroon.

I’ve got to say, I much prefer the kuglice baked, and there’s no concern of them softening too much once out of the fridge. Just store them in a sealed container in the cupboard and you’re all set.

Another thing I’ve done to the recipe – sourced from here – is add a little cardamom for a touch more aroma. I do love my spices, so I couldn’t help but add some to these tasty little treats from the Balkans.

Print Recipe

Kuglice - Croatian coconut & hazelnut balls

One festive Croatian sweet that can be served two different ways. Which kuglice would you prefer?

Course

Dessert

Cuisine

Croatian

Servings

balls

Ingredients

• 100 ml water
• 125 g butter
• 200 g caster sugar
• 2 tbsp vanilla paste
• 100 g desiccated coconut
• 1 tbsp cardamom powder
• 200 g milk powder
• 100 g toasted hazelnuts skins removed
• 100 g shredded coconut

Course Dessert Cuisine Croatian Servings balls Ingredients 100 ml water 125 g butter 200 g caster sugar 2 tbsp vanilla paste 100 g desiccated coconut 1 tbsp cardamom powder 200 g milk powder 100 g toasted hazelnuts skins removed 100 g shredded coconut

Instructions

1. Place the water, butter and sugar into a small saucepan over low heat. Gradually melt to dissolve the sugar and allow to simmer for 5 minutes. Set aside to cool for 10 minutes.
2. Add the vanilla, cardamom, desiccated coconut and milk powder to the cooled butter mixture. Stir well, pour into a container, cover with plastic and allow to refrigerate for at least 4 hours. Preferably overnight.
3. Take tablespoons of the mixture, press a toasted hazelnut into the centre, and roll it into a ball. Toss the balls in the shredded coconut, to coat. Place back into the fridge before serving.
4. If you're going to bake the kuglice, prepare them to the point of them being rolled in the shredded coconut. They should have been in the fridge for at least 3 hours before baking, otherwise they flatten too much when baking.
5. To bake, preheat the oven to 210°C. Place the prepared kuglice onto a lined baking tray and bake for 10 minutes, or until the coconut has just started to change colour. Remove the tray from the oven and allow the kuglice to cool on the tray. Store in a sealed container.

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