Best 8 Coconut Ricotta Balls Recipes

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Indulge in the tropical delight of coconut ricotta balls, a heavenly dessert that combines the delicate flavors of coconut and ricotta cheese in a harmonious union. These bite-sized treats are a symphony of flavors and textures, with a crisp outer shell that gives way to a creamy, velvety filling, all wrapped in a sweet embrace of coconut flakes. Whether served as an after-dinner treat, a midday snack, or a festive addition to your next gathering, coconut ricotta balls are sure to transport your taste buds to a tropical paradise.

Check out the recipes below so you can choose the best recipe for yourself!

RICOTTA BALLS (ITALIAN DOUGHNUTS)



Ricotta Balls (Italian Doughnuts) image

Make and share this Ricotta Balls (Italian Doughnuts) recipe from Food.com.

Provided by Steve P.

Categories     Breads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 7

1 egg (beaten)
1 tablespoon sugar
1 cup all-purpose flour
3 tablespoons milk
2 teaspoons baking powder
1 cup ricotta cheese
vegetable oil (for deep frying, since this is a dessert dish avoid using a strong flavored oil like olive oil) or shortening (for deep frying, since this is a dessert dish avoid using a strong flavored oil like olive oil)

Steps:

  • Mix all ingredients together in a large bowl.
  • Drop by teaspoonfuls into hot oil and deep fry.
  • Balls will turn themselves over when one side is done.
  • Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through.
  • Drain on paper towels to cool and absorb oil.
  • When cool, sprinkle with powdered sugar.

Nutrition Facts : Calories 43.2, Fat 1.6, SaturatedFat 1, Cholesterol 13.2, Sodium 42.9, Carbohydrate 5, Fiber 0.1, Sugar 0.6, Protein 2

BAKED COCONUT BALLS



Baked Coconut Balls image

During the traditional Mimouna celebration at the end of Passover, many Israeli Jews lay out an elaborate table with sweets. Because dietary rules during the holiday ban flour from the house (including frozen cookies that contain it), the treats are usually flourless. Here, ground coconut turns the texture of these cookies into a soft and pleasantly cloudlike.

Provided by Ron Lieber

Categories     easy, cookies and bars, dessert

Time 35m

Yield About 2 dozen

Number Of Ingredients 7

3 cups/255 grams unsweetened shredded coconut, preferably Bob's Red Mill
3 tablespoons apricot, raspberry or orange jam, or maple syrup or honey
1/2 teaspoon baking powder
3 egg yolks
1/4 to 1/2 cup/31 to 62 grams confectioners' sugar
1/4 cup apricot jam
Ground pistachios, slivered almonds or rainbow sprinkles

Steps:

  • Make the cookies: Heat oven to 325 degrees. In a medium bowl, add the coconut, jam or syrup or honey, baking powder and egg yolks and beat with an electric mixer on medium speed until well combined.
  • Squeeze the mixture together to form small balls, about 1 inch wide, and roll them in confectioners' sugar to fully coat. Transfer the balls to a parchment-lined baking sheet lightly coated with cooking spray, spacing them 1 inch apart. Bake for 10 minutes.
  • Meanwhile, prepare the glaze: In a small pot over medium-low heat, whisk together the apricot jam and 1/4 cup water until warm. Remove from heat and pour into a small bowl.
  • Let the balls cool completely on the sheet pan, then dip one side into the glaze. Return to the pan, glaze side facing up, and sprinkle immediately with the pistachios, almonds, sprinkles or anything else you wish.

RICOTTA MEATLESS MEATBALLS WITH SAUCE



Ricotta Meatless Meatballs with Sauce image

"Polpette di ricotta al sugo", as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. Think meatballs, but without the meat! The soft balls are then simmered in a simple homemade tomato sauce. I like to serve these with a side of greens, such as broccoli rabe.

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 17

⅔ cup whole-milk ricotta cheese
2 large eggs, beaten
4 cups homemade dry bread crumbs
1 cup grated Pecorino Romano cheese
⅓ cup grated Parmigiano-Reggiano cheese
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 (14 ounce) cans crushed tomatoes
¼ cup red wine
2 tablespoons chopped fresh basil
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Line a baking sheet or large plate with waxed paper.
  • Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
  • Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
  • Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
  • Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 92.6 g, Cholesterol 141.6 mg, Fat 24.8 g, Fiber 7 g, Protein 35.7 g, SaturatedFat 10.7 g, Sodium 2198.8 mg, Sugar 14.2 g

COCONUT BALLS



Coconut Balls image

Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 36

Number Of Ingredients 5

2 sticks unsalted butter, softened
1/4 cup confectioner's sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
  • Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.

COCONUT-RICOTTA BALLS



Coconut-Ricotta Balls image

A common sweet in India, these coconut laddus are a simple no-bake cookie that require only a handful of ingredients. My guests always appreciate when I serve these tasty treats.-Nidhi Pathak, Noida, India

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 balls.

Number Of Ingredients 7

1 cup ricotta cheese
2 cups unsweetened finely shredded coconut
1/2 cup sugar
2 tablespoons chopped cashews
4 teaspoons chopped almonds
1/4 teaspoon ground cardamom
10 unblanched almonds

Steps:

  • In a large nonstick skillet, heat ricotta cheese over medium-low heat; cook 20-25 minutes or until reduced by almost half, stirring occasionally. Transfer to a small bowl; cool 5 minutes., Stir in coconut, sugar, cashews, chopped almonds and cardamom. Shape mixture into 1-1/2-in. balls; press one whole almond into each ball. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts :

COCONUT-MARZIPAN BALLS



Coconut-Marzipan Balls image

For marzipan lovers. Store in airtight containers.

Provided by Stephanie Wiebe Meismer

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 1h20m

Yield 24

Number Of Ingredients 5

7 ounces marzipan (almond paste)
1 cup shredded coconut
⅓ cup powdered sugar
1 teaspoon water, or more as needed
7 ounces chocolate confectioners' coating

Steps:

  • Knead marzipan, coconut, and powdered sugar together in a bowl, adding water if necessary. Shape into 24 balls and freeze on waxed paper for 30 minutes.
  • Chop confectioners' coating and place in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Coat chilled marzipan balls with the melted chocolate and chill until chocolate has hardened.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 11.5 g, Fat 7.3 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 2.7 mg, Sugar 6.6 g

CREAMY COCONUT SNOWBALLS



Creamy Coconut Snowballs image

My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 pounds.

Number Of Ingredients 6

1/2 teaspoon plus 1/2 cup butter, softened and divided
1-3/4 cups sweetened shredded coconut, divided
4 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
8 ounces white candy coating, chopped
2 tablespoons shortening

Steps:

  • Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

REAL TASTY ITALIAN FRIED RICOTTA BALLS



Real Tasty Italian Fried Ricotta Balls image

This recipe was giving to me from someone dear to me that I. Worked with years ago we would always trade recipes together. It was so much fun to do we all shared such great recipes together.

Provided by maroon7baby

Categories     Dessert

Time 16m

Yield 12 15, 4 serving(s)

Number Of Ingredients 7

3 eggs, beaten
2 teaspoons baking powder
1 lb ricotta cheese
2 tablespoons sugar
1 cup flour
1 teaspoon vanilla
oil (for frying) or shortening (for frying)

Steps:

  • Mix all the above ingredients together and let stand for 1 hour.Using teaspoons, spoon out ingredients and form a ball. Then deep fry in a frying pan with some oil or shortening until light brown.then put on towel paper to drain then toss in powdered sugar or cinnamon and sugar.
  • yes recipe can be doubled.
  • enjoy and.
  • share with family and friends.

Tips:

  • To make the coconut ricotta balls, start by whisking together the ricotta cheese, coconut flour, honey, and vanilla extract in a medium bowl until smooth.
  • Next, roll the mixture into 1-inch balls and place them on a parchment paper-lined baking sheet.
  • Bake the balls at 350 degrees Fahrenheit for 15 minutes, or until they are golden brown.
  • While the balls are baking, make the chocolate ganache by melting the chocolate chips and heavy cream together in a microwave-safe bowl.
  • Once the balls are done baking, dip them in the chocolate ganache and then roll them in the shredded coconut.
  • Place the balls on a parchment paper-lined baking sheet and refrigerate them for at least 30 minutes before serving.

Conclusion:

These coconut ricotta balls are a delicious and easy-to-make treat that are perfect for any occasion. They are also a great way to use up leftover ricotta cheese. The combination of the coconut and ricotta cheese creates a light and fluffy texture, while the chocolate ganache adds a rich and decadent flavor. These balls are sure to be a hit with everyone who tries them!

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