Newfoundland Snowballs

If you love coconut like I do, you will love these Snowballs! My Aunt used to make these all the time for me when I came to visit, as she knew it was my favourite, with her Raisin Bread she would bake. I have so many wonderful memories of baking with my grandmother and my many Aunts.

I am off for today as my cat Hope is demanding some attention and I have some things to do around the house…. lol I hope you enjoy this recipe and if you decide to make them, let me know how they came out!

prep time: 15 MINUTES

cook time: 5 MINUTES

total time: 20 MINUTES

Newfoundland Snowballs – 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.

Ingredients

  • 3 cups sugar
  • 3/4 cup melted butter
  • 1 1/4 cups milk
  • 3 cups large rolled oats
  • 1 cup unsweetened fine coconut
  • 12 tbsp cocoa
  • 1 1/2 cups extra coconut extra coconut to roll the balls, approximately

Instructions

  1. In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.)
  2. 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.
  3. Mix together the oats, 1 cup coconut and cocoa.
  4. 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.
  5. 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.
  6. Roll the balls in additional coconut.
  7. 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.
  8. These freeze very well (my kids eat them frozen all the time, just like my siblings and I did as kids)

Notes

The 2-hour total time for preparation is an estimate and includes chilling time before the snowballs are rolled in the coconut. It is not recommended to double this recipe, as the boiling time will not be long enough.


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