The coconut shy might do well to skip this post. After spying not one, but two outrageously sweet recipes for traditional sweets from the early 1920’s, I just had to make an exception to the cake rule.
Chocolate Butter Balls are a heady concoction of cocoa, butter and icing sugar, rolled in a mound of desiccated coconut. They’re taken from the Handy Hints Section (marked H.H.H!) of Home and Country, former membership magazine for the Women’s Institute. They’re terribly rich, as all truffle-like snuffles should be and take no time at all to make as an after-dinner indulgence.
The candy-striped Cokernut Cream, (known today as coconut ice minus a dash of Carnation ) seems angelic in comparison – coconut, icing sugar, egg whites and a drop of food colouring combine to make an easy version of a British classic. Slice up and serve into jars or wax boxes for the ultimate home-made gift or picnic addition.
Chocolate Butter Balls (makes 3)
- Beat 1/4 lb butter to a stiff cream
- Add 2.5 ozs cocoa and as much icing sugar as will form a stiff, smooth paste.
- Mould into small balls, roll in desiccated coconut.
- The fondant or cream must be neither sticky not dry. Practice will make perfect.
Cokernut cream (makes 6 pieces)
- Mix 1/2 lb icing sugar with 1/4 lb desiccated coconut.
- Prepare white of one egg and 3 tbsps of water in a bowl, divide and colour one half pink.
- Mix sugar and coconut to a stiff paste.
- Line a small box of grease-proof paper, put in it a layer of pink, then white, then pink and so on (I just did one of each).
- Cover with paper and set aside until next day; turn out and cut into lengths or cubes as desired.