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Kokosboller (Norwegian Chocolate Covered Marshmallows)

Kokosboller, similar to the Danish flødeboller, are an easy chocolate covered marshmallow treat! Made with a salty cracker or sweet cookie base, covered in a thin layer of chocolate, filled with billowy marshmallow and topped with sweetened coconut flakes, this treat is the epitome of Scandinavian desserts: Simple, elegant and delicious.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 30 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: About 30 1x
  • Category: Dessert
  • Method: Confection
  • Cuisine: Norwegian

Ingredients

Units Scale
  • 4 egg whites
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/3 cup water
  • 1 tsp vanilla extract
  • 30 small cookies or crackers
  • 10 ounces dark chocolate, at least 60% cacao
  • 12 tbsp vegetable shortening
  • Sweetened coconut flakes for garnishing

Instructions

  1. In a saucepan, combine the granulated sugar, corn syrup and water. Cook over high heat until a candy thermometer registers 242F/117C (soft ball stage).
  2. In the bowl of a stand mixer, whip the egg whites on high until stiff peaks form.
  3. With the stand mixer on high, pour the hot syrup down the side of the bowl. Continue whipping until the mixture cools to room temperature (about 10 minutes).
  4. Add the vanilla extract, mixing until just combined.
  5. Spoon the marshmallow mixture into a piping bag with a large, round tip.
  6. Pipe marshmallow onto cookies/crackers.
  7. Allow the marshmallow to set until firm in the fridge (about 2 hours).
  8. Over a double boiler, melt the chocolate. Stir in vegetable shortening to thin.
  9. Place the kokosboller on a fork and spoon chocolate over them to coat.
  10. Place on a cooling rack and sprinkled with coconut flakes.

Notes

  • Adding the sugar syrup with the mixer on high: It’s important that the stand mixer is on high when the syrup is added, otherwise you may end up with chunks of cooked egg white in your filling rather than smooth, cooked marshmallow. To keep hot splatter from spraying out of the bowl, make sure to add the syrup as a stream down the inside of the bowl.
  • Filling that piping bag like a pro: Spoon your marshmallow filling onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
  • Keep your kitchen equipment/utensils free of water when melting the chocolate. Getting water in the melting/melted chocolate will cause it to seize.
  • Don’t have a double boiler? You can melt your chocolate in the microwave using 10 second increments. Just be careful, it’s very easy to over-cook chocolate this way.
  • Storage: Kokosboller can be kept in an air tight container in your refrigerator for about 1-2 weeks.

Recipe adapted from Trines Matblogg

Nutrition

Keywords: Kokosboller, kokosboller oppskrift, how to make norwegian dessert