Swedish chokladbollar oatmeal chocolate balls

• 100 grams butter or margarine
• 100 ml caster sugar
• 1 1/2 tbsp vanilla extract
• 2 1/2 tbsp cacao powder
• 300 ml rolled oats
• 2 1/2 tbsp cold coffee (optional)
• 1 Sugar, coconut flakes, shredded coconut, rolled oats or sprinkles to coat them in

1. Mix together your butter or margarine, with your sugar.
2. It's important that the butter isn't too warm, because if it is it will be very hard to roll the balls.
3. Add the additional ingredients, except for the coffee unless you want that.
4. Mix (either by hand or with an appliance) until you have a smooth "dough", that is completely butter-lump-free.
5. Take out a spoon scoop some "dough" into your hand.
6. I usually use a regular teaspoon for this.
7. Roll into balls, then directly roll in your coating.
8. Set on a plate.
9. Once your done rolling your chocolate balls, put your plate(s) into the fridge for at least 20 minutes before eating.
10. They might feel soft when you've rolled them, but they firm up in the fridge.
11. They should also be kept in the fridge if you are not taking all of them out to eat them.

butter, caster sugar, vanilla, cacao powder, rolled oats, cold coffee, sugar

Taken from cookpad.com/us/recipes/354446-swedish-chokladbollar-oatmeal-chocolate-balls (may not work)