Coconut Simply Wonderfuls in paper cases on a hammered copper platter beside a lit diya, from above

Desserts

Coconut Simply Wonderfuls

No-cook Simply Wonderfuls with coconut, sesame and cardamom, rolled in toasted coconut and sesame.

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The response to my three-ingredient Simply Wonderfuls has been amazing, and many of you who have made them said that you appreciated the controlled sweetness.

If you want something just as easy, but a little different, this coconut and sesame version is a must try! There is a slightly savoury quality from the sesame seeds which plays so well with the sweetness.

Other Simply Wonderfuls recipes

A hammered copper platter of coconut Simply Wonderfuls with a plate of flower-shaped Simply Wonderfuls and diyas behind, from the side Close-up of coconut Simply Wonderfuls from above, showing the toasted coconut and sesame coating and gold leaf

The recipe

Coconut Simply Wonderfuls

Makes about 25 Simply Wonderfuls (about 23g each)Prep 40 minCook 5 minTotal 1 hr 15 min

adventureswithsugar.com/coconut-simply-wonderfuls/

Method

Method: coconut Simply Wonderfuls

  1. Cream the butter and sugar: Using a hand mixer, cream the butter and icing sugar until pale and fluffy, around 3 minutes.
  2. Add the milk powder: Then gradually add the milk powder, a bit at a time. You can begin with the hand mixer, but the mixture eventually gets quite stiff, and I find kneading it by hand works best.
  3. Add the coconut, sesame and flavourings: Mix in the desiccated coconut, sesame seeds, cardamom and lemon juice until evenly combined. If the mixture still feels a bit wet, add a little extra milk powder until it comes together.
  4. Chill: Place it in the fridge to chill for about 30 – 40 minutes, where it will firm up a bit.

Method: coating

  1. Toast the coating: Whilst the mixture is chilling, toast the coconut and sesame seeds in a dry pan over medium heat for a few minutes, stirring constantly, until lightly golden. You want to watch it carefully, as coconut goes from golden to burnt very quickly!
  2. Let cool: Tip the coconut and sesame into a shallow bowl and let them cool completely before coating.
  3. Shape and coat: Roll the chilled mixture into balls of about 23g each, then roll each one in the toasted coconut and sesame until coated. Serve and enjoy!

What should I know about making this recipe?

What if the mixture is too wet or soft?

Add a little extra milk powder, a bit at a time. The mixture will be quite soft initially, but don't worry – as the milk powder is exposed to the air, it does dry.

How should I store them?

In an airtight container in the fridge, for up to a week.

Close-up of coconut Simply Wonderfuls in paper cases, each topped with a piece of gold leaf A hammered copper platter of coconut Simply Wonderfuls on a blue cloth surrounded by diyas, from above

Recipe by adventureswithsugar.com

Comments (1)

  1. Nishi seetharam

    Namaste Suvar. I just made coconut simply wonderfuls and they turned out absolutely wonderful. Thank you most kindly . It will be my favourite as from today. 🙏🤗. Happy Diwali.

    1. Suvar Baker

      Awww, thank you so much! Happy Diwali to you too – I'm so glad they turned out well ❤️

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