Citrus coconut balls

These little balls are a fantastic standby for an after-dinner sweet treat, and great to have on hand for unexpected guests.

By Nici Wickes
  • 15 mins preparation
  • Makes 30
  • Print


  • 1/2 cup dried fruit such as currants, sultanas or raisins
  • zest and juice of 2 oranges
  • 1 cake, can be stale
  • 1/2 cup walnut pieces
  • 2 heaped tbsp of marmalade
  • coconut to coat


  • 1
    Gently simmer the fruit in the orange juice for about 5 minutes.
  • 2
    In a large bowl, crumble the cake and add all of the other ingredients. Mix well and roll into smallish balls.
  • 3
    Toss them in a bowl of coconut to coat.
  • 4
    Chill in the fridge for 30 minutes before serving. Store in an airtight container in the fridge or freezer until required.


• Try making these with a plain vanilla cake and coat in cocoa or raspberry powder. • Any cake will do; perhaps you have leftover cake or muffins going to waste? Just adjust the ingredients to suit. • If you wish, add a dash of liquor such as Grand Marnier, brandy or rum, but do consider if children will be eating these.

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