Mascarpone and Coconut Biscuit Truffles

Mascarpone and coconut biscuit truffles are an incredibly easy and quick dessert to prepare, perfect for an after-dinner treat or a sweet snack. Here’s how to make them:

Ingredients

• 250 g of dry biscuits (like Oro Saiwa or similar)
• 100 g of powdered sugar
• 200 g of mascarpone
• 100 g of shredded coconut
• Extra shredded coconut for the finishing touch

Preparation

1. Start by crushing the dry biscuits in a food processor until they reach a breadcrumb-like consistency. If you prefer, you can crumble them in a freezer bag using a rolling pin for a more rustic result with pieces of different sizes.

2. In a sufficiently 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 dough and form uniform-sized balls, about the size of a walnut.

5. Roll each truffle in the extra shredded coconut until evenly covered. This step adds flavor and gives the truffles their characteristic appearance.

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

Curiosity

These truffles are a great way to recycle leftover biscuits that may have started to lose their crunchiness. Additionally, we can play with the ingredients, for example, replacing part of the coconut with chopped nuts or cocoa to have different flavors.

Remember that ideally, you should use quality mascarpone to get the best possible flavor, and you can store these treats in the refrigerator for a few days, well-sealed in an airtight container.