Havregrynskugler (Cocoa-Oat-Coconut Balls) - cooking recipe

Ingredients

7 ounces butter
2/3 cup sugar
4 tablespoons brewed coffee
1/4 teaspoon almond extract
2 cups rolled oats
6 tablespoons unsweetened cocoa powder
2 teaspoons vanilla sugar (or seeds from 1 vanilla pod)
desiccated coconut, for coating

Preparation

Blend butter, sugar, coffee and almond extract (in a blender/food processor).
In a big bowl combine rolled oats, cocoa and vanilla. Mix will.
Add butter mixture and knead with hands.
Shape into walnut sizes balls and roll in dessicated coconut.
Place in an airtight container lined with baking paper. (also use baking paper between layers of balls).
Store in refrigerator. (Allow to cool at least 2 hours before serving).