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Coconut snowballs

0

  • Prep Time30 mins
  • Total Time30 mins
  • Makes2 1/4 dozen snowballs
*PLUS Refrigeration Time: 240 minutes

Ingredients

  • 1/2 250-g pkg vanilla wafers, about 44 cookies

  • 1 cup halved pecans

  • 2/3 cup icing sugar

  • 2 tsp finely grated orange zest

  • 2 tbsp dark rum, Kahlua, or orange liqueur

  • 2 tbsp corn syrup

  • 1 tbsp water

  • 1/4 cup orange juice

  • 1/2 cup sweetened desiccated coconut

Instructions

  • Place wafers and pecans in bowl of a food processor fitted with a metal blade. Pulse until finely ground. Add sugar and orange peel. Pulse just until mixed. In a small bowl, stir rum with corn syrup and water. With food processor running, pour corn syrup mixture through feed tube, processing until wafer mixture is just moist.

  • Place orange juice and coconut in separate small bowls. With your hands, shape wafer mixture into 1-inch (2.5-cm) balls. Dip balls in juice, then roll in coconut, pressing flakes firmly into ball. Store balls between sheets of waxed paper in single layers in an airtight container. Refrigerate at least 4 hours, but preferably overnight, before serving.

Nutrition (per serving)

Calories 64, Protein 0.5g, Carbohydrates 7.9g, Fat 3.5g, Fibre 0.4g, Sodium 18mg.

A no-bake no-fuss confection is a hands-down winner at this time of year. We adapted these stir-together sweet snowballs from a recipe in Nancy Baggett's The All-American Cookie Book (Houghton Mifflin).

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