Coconut Snowballs … One Recipe … 4 Ways …

 

 

 

Coconut Snowballs

 

I love a recipe that’s versatile … a recipe where you can take the basic ingredients and create more than one version of it. This is such a recipe … Coconut Snowballs. Make the basic recipe and dip the balls in white chocolate, take the same recipe and roll the balls in coconut and finally, to create an adult version, add some glace cherries to the original mixture (not all kids will like glace cherries) and then roll in either white chocolate or coconut. One recipe … 4 ways … love it!

 

 

Coconut Snowballs … One Recipe … 4 Ways …
 
Author:
Serves: 30
Ingredients ...
  • 1 packet (250g) Marie Biscuits (Arnotts)
  • ¾ cup dessicated coconut
  • 1 can (395g) sweetened condensed milk
  • 2 tspns vanilla extract
  • 250g – 300g White Cooking Chocolate
  • dessicated coconut, extra
  • 100g packet mixed glace cherries, finely chopped (optional)
Method ...
  1. Line a baking tray with baking paper. Place biscuits in a food processor and blend until biscuits resemble breadcrumbs.
  2. Transfer biscuit crumbs to a large bowl and add coconut, condensed milk and vanilla extract. Mix until well combined.
  3. Wet your hands slightly and roll approx. 1 tablespoon of mixture into a ball. Place on the baking tray and continue until all mixture has been rolled.
  4. Place baking tray in freezer for approximately ½ hour and balls are firm.
  5. Melt chocolate in microwave or by placing chocolate in a bowl over simmering water on the stove. Stir until smooth and completely melted. Dip balls in chocolate, allow excess to drain off, return to lined baking tray and refrigerate until firm. Makes approximately 30 depending on the size of the balls.
  6. Alternatively, roll each ball in coconut. For an adult version, add the glace cherries to the mixture before rolling into balls and then roll in either chocolate or coconut.

 

 

 

Clever Hints, Tricks and Tips …

 

  • If you don’t have a food processor, place biscuits in a zip lock bag, remove any excess air, seal the bag and use a rolling pin to reduce biscuits to a breadcrumb consistency.

 

  • If you would prefer the balls to be a little firmer, simply add another ¼ cup of dessicated coconut to the original mixture.

 

  • Another option, after dipping the balls in chocolate, sprinkle with some extra coconut.

 

 

 

 

Comments

  1. Oooh I do love versatile recipes! Saves you from taking a trip to the shops 😀

Leave a Comment

*

Rate this recipe: