Use room temperature butter. Mix all ingredients together and pulse to make a smooth batter. Scrape down the walls a couple of times.
Using a hand mixer
Mix together the butter, sugar, and vanilla with the hand mixer until fully combined.
Add the coffee and mix in. Add all the dry ingredients to the bowl and mix into a well-combined batter.
Take a spoonful of the mixture and roll it between your hands to form a small ball. The batter makes 16 medium-sized balls. You can even make bigger delicato-balls. Roll in the coconut flakes and set them aside. Refrigerate until firm.
Best served just slightly chilled. Stores for about a week. Take to room temperature 15-30 minutes before serving.
Notes
If you wish you can dip the rolled balls in melted dark chocolate. Let chill for some minutes and then roll in coconut flakes. This makes a IKEA-style chocolate oat-ball. Additional flavor can be added from ½-1 teaspoon rum extract. Vegan milk free chocolate balls are made with margarine. For gluten-free make sure the oats are labeled as it. Metric measurements:¼ cup=0,6dl½ cup=1,2 dl1,5 cup=3,6dl