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Ingredients
- 200 grams Butter
- 200 grams White Sugar
- 200 grams Powdered Milk
- 270 grams Coconut Flakes, Divided
- 1 cup Hazelnuts, Roasted
Method
- First, melt the butter over low heat and add sugar. When sugar is melted, turn off heat and stir in powdered milk. Add 200 grams of coconut flakes and mix well. Reserve the rest of the coconut flakes for decorating.
- Mold "dough" balls and insert 1 hazelnut. Dust with remaining coconut flakes. Refrigerate for at least 10 minutes before serving.
