No Bake Apricot Snowballs Recipes

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NAN MAY'S SNOWBALLS



Nan May's Snowballs image

Growing up in Newfoundland, I looked forward to Christmas each year for the huge family get-togethers, and of course the food that went along with them. This recipe is one that my Grandmother made every year. Definitely one of my favourite Christmas cookies.

Provided by Brad&Kt

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 7

1 cup 2% milk
1 cup white sugar
¼ cup butter
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups rolled oats
2 ½ cups unsweetened shredded coconut, divided

Steps:

  • Combine milk, sugar, butter, and cocoa powder in a large pot; bring to a boil for 3 minutes. Stir vanilla extract into the milk mixture; boil another 2 minutes. Remove pot from heat.
  • Stir oats and 2 cups coconut into the milk mixture until thoroughly mixed; cool for 5 minutes.
  • Spread 1/2 cup coconut onto a plate. Roll the mixture into 24 balls and roll in the coconut. Set on a sheet of parchment paper until finished.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.2 g, Cholesterol 5.9 mg, Fat 8.9 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 7 g, Sodium 22 mg, Sugar 9.6 g

SNOWBALLS RECIPE



Snowballs Recipe image

Provided by Carla Zinkfontein

Categories     Dessert     Snack

Time 33m

Number Of Ingredients 11

½ cup butter, room temperature
⅓ cup castor sugar
1 tsp vanilla essence
2 large eggs
2 cups self-raising flour
¼ cup milk
¼ cup apricot jam
1¼ cup desiccated coconut
2-3 drops pink food colouring
1½ cup granulated sugar
1 cup water

Steps:

  • Add sugar and water to a saucepan and bring to a boil. Simmer until syrup thickens a little. The syrup shouldn't be too thick as you want it to penetrate into the cakes.
  • Keep the syrup warm on the stove-top, at the lowest setting.
  • Preheat the oven to 180°C.
  • Add a few drops of food colouring to the coconut and set aside.
  • Cream the butter until light and fluffy.
  • Gradually add the sugar and beat until creamy. Mix in the vanilla essence.
  • Add the eggs, one at a time and continue beating until well combined. Add a few drops of food colouring.
  • Add the flour and milk. Beat into a thick batter.
  • Line cookie sheets with parchment paper. Fill a piping bag with the batter. Cut a hole at the tip, depending on how big you prefer your snowballs. Pipe the batter into the rounds, cut with a scissor and use a little water to smooth the tops. Bear in mind that the batter will spread whilst baking.
  • Bake at 180°C for 8 minutes or until slightly golden brown on the edges.
  • Cool on a cooling rack.
  • Heat the apricot jam in the microwave for 20 seconds.
  • Sandwich the cakes with apricot jam. Dip in syrup and roll in coconut.
  • If you prefer, you can make icing with icing sugar mixed with milk or warm water and sandwich the cakes with that instead of the jam. You can use ½ cup icing sugar and 2 tablespoons of warm water or milk.
  • If you don't have a piping bag you can use a zip-lock bag with the corner cut off. If the syrup thickens too much, you can add water.
  • If you want a more crumbly, drier texture for the snowballs you can omit the milk.

Nutrition Facts :

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