Coconut snowballs
0
- Prep Time30 min
- Total Time30 min
- Makes2 1/4 dozen snowballs
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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