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Photo, Roberto Caruso.
These pink coconut snowballs make a stunning addition to a Christmas cookie plate. Check out our step-by-step instructions for assembly.
3/4 cup all-purpose flour
2/3 cup granulated sugar
1/3 cup cocoa powder, sifted
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup sour cream
1/3 cup canola oil
3 tbsp hot water
1 tsp vanilla
2 1/2 cups sweetened, shredded coconut
a few drops red gel food colouring
1 7-g pkg gelatin
1/3 cup hot water
4 egg whites
1 cup granulated sugar
3 tbsp light corn syrup
1/2 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla
PREHEAT oven to 350F. Spray a 12-cup muffin pan with cooking spray.
WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl.
WHISK egg, sour cream, oil, water and vanilla in a large bowl. Stir in flour mixture until just combined. Fill muffin cups a third full with batter.
BAKE until a skewer inserted in centre of a cupcake comes out clean, 16 to 17 min. Let cool in pan for 10 min, then transfer to a rack to cool completely.
PLACE coconut and food colouring in a resealable bag. Seal, then shake until evenly coloured. Transfer to a shallow dish.
FROSTING: Combine gelatin and water in a small bowl and stir until dissolved.
COMBINE egg whites, sugar, corn syrup, cream of tartar, salt and gelatin mixture in a large metal bowl. Set over a large pot with 1 in. of simmering water. Beat with an electric mixer on low until sugar dissolves, about 30 sec. Beat on medium-high until a stiff meringue forms, about 10 min. Remove from heat. Beat in vanilla.
FILL a piping bag fitted with a small plain tip with half of the frosting. Insert tip through the bottom of the cooled cupcake and pipe about 1 tbsp frosting into the centre just until sides of cupcake start to swell. Pipe a layer of frosting on sides and top of cupcake, and spread evenly. Place cupcake, frosting-side down, in coconut. Pipe frosting onto bottom and spread evenly. Roll cupcake to cover it in coconut, then place on a serving platter. Repeat with remaining cupcakes, refilling piping bag as needed.
Marshmallow frosting sets quickly, so use immediately.
Calories 311, Protein 4g, Carbohydrates 45g, Fat 14g, Fibre 2g, Sodium 231mg.
Our homemade, hot-pink take on the Sno Ball—a Hostess convenience-store staple, which dates back to the late 40s—is the most delightfully OTT dessert. They're guaranteed to bring nostalgia—and sticky fingers—to any holiday table. Iced (and filled!) with decadent marshmallow frosting, these chocolatey coconut snowballs rolled in pink coconut flakes are a fresh holiday showstopper few will be able to resist, no matter how many holiday cookies they’ve already eaten.
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