The first are small bites chocolate-coated flakes of coconut , very popular in Sweden winter, while the latter, pretty stars to cinnamon covered with white icing to vanilla which are among the classic Christmas Alsace, but also in Austria and Germany.
A priori, these confections are not made to go together, but I found that they match to delight and have therefore drawn up a set of each for the holidays.
Kokosbollar and Zimtstern have found their place in mini-ballotins improvised with the materials at hand, as would have done Ernest and Celestine
:-) 
~ ~ Kokosbollar
These little chocolate bites are no more difficult than the chocolate truffles and easily stored 3 weeks in a cool place. It is also necessary not to succumb to temptation too soon ...
Ingredients
For 25 bites of the cherry-sized
* 150 g butter (let soften at room temperature)
* 2 dl or 180 g of sugar blonde
* 3.5 dl or 160 g of small oatmeal
* 1 dl or 30 g of grated coconut (and a little more for decoration)
* 1.5 tablespoon vanilla sugar *
4.5 tablespoon unsweetened cocoa powder *
2-3 tablespoon cold strong coffee ( orange juice is also)
...
1 ~ Mix (preferably in a food processor with metal blade) soft butter and sugar until a homogeneous mixture. 2 ~ Add oats, coconut, cocoa, sugar, vanilla and coffee and mix again. 3 ~ Form small balls of dough and roll them in coconut. If dough is too sticky, place some time in the refrigerator.
~ ~ Zimtstern
recipe, I referred to Mengwe that I had excellent echoes here (in Loukoum) and there (from Vanessa). I concluded in my lap as the recipe is perfect. So I do nothing to change!
Ingredients
For 25 stars
* 100 g ground almonds
* 30 g sugar
* 50 g sugar
* a good teaspoon ground cinnamon
* 80 g flour
* 1 egg white
Frosting:
* 75 g sugar
* 1 egg white froth
* 1 / 2 teaspoon vanilla extract or vanilla powder
...
1 ~ In a large bowl, mix the ground almonds, sugar, cinnamon and flour. 2 ~ Add egg whites and mix until a ball. 3 ~ Preheat oven to 150 ° C. 4 ~ On a lightly floured surface, roll dough 1 cm thick (maximum) cut out with cookie cutter and place on a baking sheet lined with parchment paper. 5 ~ Bake for 10 minutes (maximum) at 150 ° C.
Frosting:
1 ~ Mix egg white froth with the icing sugar and the extract vanilla. 2 ~ Spread the frosting on the stars with a brush and let dry at room temperature before storing in an airtight box to keep them well.
And to top it all: a nice package from the pastry Vandermeersch and containing a kugelhopf as I'd love to know them ...
Happy holidays to all!
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