Swedish Chokladbollar (Chocolate Balls)

Swedish Chocolate Balls are the perfect bite-size treat. They are a mix of rolled oats, ground coffee, cocoa, sugar and butter.  All the ingredients are combined and then refrigerated for about an hour. Then, once the mixture is firm, it's formed into smalls balls and then rolled in shredded coconut. Chocolate Balls (Chokladbollar) are also called Coconut Balls (Kokosbollar) in the areas near Gothenberg. They are popular Swedish sweets that are simple to make and usually served with tea or coffee. 

My friend Charlotta, who is from a small town in southern Sweden, brought home made Chokladbollar on one of our weekly outings.  
Charlotta and I first met at a playground in Prospect Park, and since we both have kids the same age (they are 22 hours apart), we chatted about motherhood, funny mishaps and sleep deprivation. But what's really nice about our friendship is that we have more in common than motherhood alone. We both share a fondness for travel, cooking, restaurants, and documentary films. There's a good deal of laughing during our weekly meet ups. I'm so glad to have met her...and to have gotten her recipe! 

Chokladbollar are often the first sweets Swedish children make in the kitchen. They are perfect for a St. Lucia Day party, maybe served alongside some traditional saffron buns and Gløgg.
Alright, happy mixing. I'm off to figure out Lingonberry Jam.
Here is Charlotta's recipe.

Swedish Chocolate Balls(Chokladbollar or Coconut Balls) 

2 cups regular rolled oats
1/2 cup white sugar
5 tablespoons unsweetened cocoa powder
3/4 stick of butter, softened
3-4 tablespoons strong coffee, pref espresso
1 teaspoon vanilla extract
About 1/4 cup heavy cream, to fine tune consistency
1/3 cup coconut flakes
Topping: coconut flakes
Directions:
Put all of the ingredients except for the cream and coconut in a food processer. Pulse until everything is mixed well (about 30 sec). Add the cream a little at a time and keep pulsing. Add more cream if it seems too dry (I added an additional 1/8-1/4 cup). You want a fairly sticky dough. Better too wet than too dry. Before rolling into small balls, refrigerate the dough for about an hour, as it will become firmer and be easier to roll. Roll the balls in coconut flakes. Balls are ready to be eaten, or refrigerate again for later enjoyment.

"When I run out of Chokladballs, I share leaves!"