Chocolate Coconut Snowballs Recipes

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CREAMY COCONUT SNOWBALLS



Creamy Coconut Snowballs image

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

1/2 teaspoon plus 1/2 cup butter, softened and divided
1-3/4 cups sweetened shredded coconut, divided
4 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
8 ounces white candy coating, chopped
2 tablespoons shortening

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.

CHOCOLATE SNOWBALLS



Chocolate Snowballs image

This is my favorite Christmas cookie recipe. The cookies remind me of the snowballs I'd pack as a child during winters here in Wisconsin. -Dee Derezinski, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 large egg, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup chopped pecans or walnuts
1 cup (6 ounces) chocolate chips
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.

Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE COCONUT SNOWBALLS



Chocolate Coconut Snowballs image

This recipe is from the back of an old bag of "M & M's" Semi-Sweet Chocolate Baking Bits. I am glad I saved it, because these are great cookies and the recipe is no longer available, even on their website. This recipe is one of thirty or so varieties that I make every Christmas and it is always a favorite. *Added 12/30/07: I don't add the M & M baking bits AFTER the dough is refrigerated. I never understood why that was necessary and since I stopped doing it I've noticed no difference. I couldn't find the M & M's this year, so used a 10 oz. bag of Hershey Kissables and they came out just as good.* --K

Provided by Karen..

Categories     Dessert

Time 27m

Yield 4-5 dozen cookies

Number Of Ingredients 11

1/3 cup butter
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (14 ounce) package coconut, divided
1 (12 ounce) package M&M's semi-sweet chocolate baking bits

Steps:

  • In large bowl, cream butter, cream cheese and sugar.
  • Add egg yolk, almond extract and orange juice, beat well.
  • Combine flour, baking powder and salt and gradually add to creamed mixture.
  • Stir in 3 CUPS of the coconut.
  • Cover and chill for an hour.
  • Preheat oven to 350 degrees.
  • Stir M& M's Baking Bits into dough.
  • Shape dough into 1" balls and roll each in remaining coconut.
  • Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.

Nutrition Facts : Calories 1172.5, Fat 88.2, SaturatedFat 71.6, Cholesterol 111.2, Sodium 538.2, Carbohydrate 92.6, Fiber 17.2, Sugar 45.4, Protein 13.3

CHOCOLATE COCONUT SNOWBALLS



Chocolate Coconut Snowballs image

Make and share this Chocolate Coconut Snowballs recipe from Food.com.

Provided by trishypie

Categories     Dessert

Time 20m

Yield 36 snowballs, 1 serving(s)

Number Of Ingredients 4

1 (14 ounce) can condensed milk
4 semi-sweet chocolate baking squares
2 cups graham cracker crumbs
1/4 cup flaked coconut, fine

Steps:

  • Melt chocolate squares in a double boiler.
  • When melted, remove from heat and add condensed milk and graham cracker crumbs.
  • Form into 1 inch balls and roll in fine coconut. Enjoy!

MINI CHOCOLATE-COCONUT CAKES



Mini Chocolate-Coconut Cakes image

Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h40m

Yield Makes 20

Number Of Ingredients 22

Vegetable oil cooking spray
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 1/2 cups sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Coarse salt
1/3 cup vegetable oil
3/4 cup sour cream
3/4 cup warm water
1 large egg plus 1 large egg yolk
1/4 cup water
1/4 cup sugar
1/2 teaspoon pure almond extract
3/4 cup plus 1 tablespoon sugar
1/3 cup water
1 tablespoon light corn syrup
3 large egg whites, room temperature
1/2 teaspoons pure almond extract
Gel-paste food coloring in red or pink
2 1/2 cups sweetened shredded coconut

Steps:

  • Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
  • Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
  • Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
  • Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
  • Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
  • Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
  • Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
  • Frost cakes using a small offset spatula, then coat each with coconut.

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