Coconut sprinkled almond balls – detailed cooking recipe. Share with friends: 
Photo of the dish: Kang Kim Time: 20 min. Difficulty: Easy To recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. corn syrup
- 2 tbsp. l (30 gr.) Butter
- 1 tbsp. crumbled marshmallows
- 1 tbsp. Sahara
- 1 tbsp. l water
- A pinch of salt
- 1/2 tsp almond extract
- 12 tbsp. ready popcorn
- Fried coconut
Recipes with similar ingredients: popcorn, coconut, almond extract, marshmallows, corn syrup
Recipe preparation:
- Mix corn syrup, butter, sugar in a saucepan, marshmallows and 1 tbsp. l water, heat, stirring constantly, with medium temperature. Add almond extract and a pinch of salt. Take off pan from the stove and mix popcorn with a rubber spatula. Grease hands with butter and make balls of popcorn, then roll in coconut.
