Oreo Cookie Balls Recipe
Oreo cookie balls with a white chocolate shell and a coconutty boost. Who could resist?
Ingredients
- 36 oreos (Oreos 1 - 14.3 ounce package
- 8 ounces Cream Cheese softened
- 1 cup Sweetened Shredded Coconut toasted
- 1/2 teaspoon Coconut Extract
- Sea Salt or Kosher salt - use a big pinch or to taste
- 16 ounces White Chocolate or melting wafers (1 pound)
- 1/4 cup Sweetened Shredded Coconut toasted (3/4 ounce)
Instructions
- Line a baking sheet with parchment paper.
- Place Oreos in the bowl of a processor and pulse until you have fine crumbs. Add cream cheese, toasted coconut, toasted coconut, and salt; pulse until well combined.
- Form the mixture into 48 balls, and place on the prepared sheet. I find the easiest way to get fairly even balls is to plop the mixture on a piece of parchment, then divide it in half. Then divide each half in half (you now have 4 sections). Divide each of the four sections in half (you now have 8 sections). Divide each of the eight sections in half (you now have 16 sections). Divide each of the sixteen sections into 3 small portions (now you have 48). Roll each portion into a ball. It's a bit of a messy job, but totally worth it. Freeze for 10 minutes.
- In the meantime, place the chocolate in a double boiler and stir until melted. Carefully dip each ball into the chocolate and then place back on the lined baking sheet and immediately sprinkle with toasted coconut.
- Refrigerate for at least 1 hour, or until firm.
Notes
- Make boozy balls by adding 2 tablespoons of Coconut Liqueur to the mixture in place of the coconut extract.
- To toast the coconut, spread it out on a parchment-lined baking sheet. Place in a preheated 325° F oven for 12-15 minutes, or until light golden, stirring it around a couple of times during baking.
Nutrition
Calories: 119kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 3gSodium: 29mgSugar: 6g
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