Creamy Moose Farts Balls (Printable Version)
# What You'll Need:
→ Base
01 -
226 g cream cheese, softened to room temperature
02 -
56 g unsalted butter, softened
03 -
240 g powdered sugar, sifted
04 -
1 tsp vanilla extract
→ Mix-ins
05 -
160 g shredded sweetened coconut, finely shredded
06 -
90 g mini chocolate chips
07 -
Pinch of salt (optional)
→ Coating
08 -
80 g shredded sweetened coconut, for rolling, toasted or plain
# Step-by-Step Directions:
01 -
Leave cream cheese and butter at room temperature for 10 minutes until soft but not melted.
02 -
Use a mixer on medium speed to beat softened butter and cream cheese together for 5 minutes until light and fluffy with no lumps.
03 -
Add vanilla extract, then gradually add powdered sugar one cup at a time, beating thoroughly after each addition until the batter is thick but spreadable.
04 -
Gently fold shredded coconut and mini chocolate chips into the batter using a spatula, avoiding overmixing to maintain texture contrast.
05 -
Use a small cookie scoop or spoon to portion approximately 15 ml of mixture. Roll between palms until smooth and round. Place on a parchment-lined tray.
06 -
Optionally, roll each ball in extra shredded coconut. Toasted coconut adds a nutty flavor, while plain shredded coconut provides a softer coating.
07 -
Refrigerate balls on the tray for at least one hour to allow flavors to meld and texture to set.
08 -
Transfer chilled dessert balls to a serving plate and enjoy cold or slightly softened at room temperature.
# Helpful Notes:
01 -
Softening cream cheese and butter properly ensures a smooth, creamy batter and prevents lumps.
02 -
Add powdered sugar gradually and beat thoroughly to avoid graininess.
03 -
Chilling the formed balls is essential for maintaining shape and enhancing texture.
04 -
Rolling hands in cold water between shaping helps prevent sticking.
05 -
Toast shredded coconut carefully to add depth of flavor without burning.