THE PERFECT NEWFOUNDLAND SNOWBALLS RECIPE
Newfoundland Snowballs - the most searched for Newfoundland recipe on RockRecipes.com. Soft chocolate fudge balls with the goodness of oatmeal and coconut. These freeze exceptionally well and my kids actually prefer to eat them frozen, just like I did as a child.
Provided by Barry C. Parsons
Categories Cookie Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.)
- Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 225 -230 degrees F on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don't start timing it until the mixture is fully at a rolling boil and don't stir the mixture while it boils.) For the record, my latest batch took exactly 6 minutes at a rolling boil and it was perfect.
- Mix together the oats, 1 cup coconut and cocoa.
- Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1 1/2 inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled.
- In updating this recipe I prepared a batch and let it cool down to almost room temperature before covering the bowl and refrigerating overnight. The next day, as can be seen in one of the photos above, the mixture was very easy to scoop and roll into balls.
- Roll the balls in additional coconut.
- Makes about 4 dozen. These should ALWAYS be stored in the fridge to maintain the soft yet slightly chewy texture. They tend to be too soft at room temperature.
- These freeze very well (my kids eat them frozen all the time, just like my siblings and I did as kids)
Nutrition Facts : Calories 129 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize g, Sodium 30 grams sodium, Sugar 13 grams sugar
STRAWBERRY SNOWBALL COOKIES
I love to enjoy a couple of these rose-tinged cookies with a cup of tea. I make the sweet pink sugar dust by pulsing freeze-dried strawberries with powdered sugar. For a less dense cookie, you can make them half as big.
Provided by Kardea Brown
Categories dessert
Time 1h55m
Yield about 2 dozen cookies
Number Of Ingredients 7
Steps:
- For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes.
- For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined.
- Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.
MOM'S CHRISTMAS JELLO BALLS
No baking, no melting, and just one mixing bowl! Mom's Christmas Jello Balls are one of the easiest cookies you'll make this holiday season! And, not only that, they taste great too! Use any flavour or colour of Jello you want!
Provided by Lord Byron's Kitchen
Categories Dessert
Time 2h10m
Number Of Ingredients 3
Steps:
- Add the thick cream to a mixing bowl, along with the Jello powder. Stir well to combine.
- Add 1 1/2 cups of the desiccated coconut to the mixture and stir to combine.
- Roll the mixture into 1 tablespoon-sized balls. Roll the balls into the remaining coconut to coat.
- Place balls onto baking sheet and refrigerate for 2 hours.
Nutrition Facts : Calories 115 kcal, Carbohydrate 7 g, Protein 1 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 14 mg, Sodium 29 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
STRAWBERRY CREAM SNOWBALLS
When is it OK to eat a snowball? When it's made with cream cheese, whipped topping and sliced fresh strawberries. And then it's not just OK-it's delicious!
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP and berries.
- Spoon filling into 24 mini cupcake liners. Freeze 4 hours. Remove paper linings.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.8279 g
CREAMY COCONUT SNOWBALLS
My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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