Homemade panellets are a classic autumn in Catalonia, since it is tradition to elaborate them for the night of October 31 on the occasion of the Castanyada. Its popularity is such that today we find an infinity of recipes to prepare these little sweets, some with sweet potato and others with potatoes as a base. On this occasion we share the step by step to learn how to make coconut panellets with sweet potato and chocolate, an option that will enchant both large and small. Keep with us and discover in recipes how to make coconut and chocolate panellets, its very easy!
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make coconut and chocolate panellets: |
| 200 grams of ground almond 200 grams of grated coconut (2 cups) 150 grams of sugar (¾ cup) 150 grams of roasted sweet potato 1 egg. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make coconut and chocolate panellets:
1. Asa the sweet potato in the oven in advance to be able to cool and use it for the coconut and chocolate panellets recipe. If you prefer, you can replace this tuber with cooked potato, maintaining the same amount. When it is ready and cold, peel the sweet potato and chop it.
2. Now, in a bowl mix the ground almond with sugar and grated coconut. If the sugar is pulverized, the coconut panellets will be even faster. To get the Glass sugar, just beat it with an electric hand whip or a food processor.
3. Then, beat the egg and add it to the previous mixture. Once integrated, incorporate the sweet potato and keep mixing, this time, with your hands to be able to knead perfectly. The result must be a compact and somewhat wet, sticky dough. If you notice that it is too dry, you can always add some orange juice, which will also contribute an extra flavor. When the dough is ready, cover with a kitchen cloth and let stand for at least an hour.
4. past the rest time, forms the coconut panellets making small size balls, similar to that of a golf ball. Place the sweets on a baking sheet lined with vegetable paper and bake at 180 ºC for 15-20 minutes, bearing in mind that depending on the type of oven they can take less to be done.
Trick: For homemade panellets to become faster, try to preheat the oven.
5. When the coconut panellets are ready, remove them from the oven and let it be turned. Meanwhile, melt the chocolate to the water bath or microwave along with the butter. If you prefer, you can add 100 ml of milk cream to achieve softer coverage, such as a chocolate ganache.
6. Pass the balls through coverage to form the coconut and chocolate panellets, let them cool and harden a little. If you want, you can leave some panellets without chocolate to cover them with grated coconut, since you will offer two delicious varieties. Likewise, when the chocolate is almost cold, before it finished hardening you can sprinkle some coconut.
7. When performing the coconut mass and covering the balls with chocolate it is possible to offer a much more defined flavors contrast than if we make the dough with both ingredients. Now that you know how to make coconut and chocolate panellets, we encourage you to continue learning to make a variety of these traditional sweets.
