Pink Snow Balls Recipes

SNOWY PINK COCONUT BUNDT CAKE

Snowy Pink Coconut Bundt Cake image

Feeling nostalgic for the pink Snowball snack cake? Try our giant version -- a moist chocolate cake covered in sweet marshmallow topping and covered with bright pink coconut.

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
One 15.25-ounce box devil's food cake mix (plus required ingredients)
6 tablespoons unsalted butter, at room temperature
1 cup marshmallow creme
1/2 cup confectioners' sugar
1 tablespoon heavy cream
2 cups unsweetened shredded coconut
1/4 cup confectioners' sugar
Pink gel food coloring
One .25-ounce envelope unflavored gelatin (2 1/2 teaspoons)
3/4 cup granulated sugar
1/4 cup corn syrup
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract

Steps:

For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely.
Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter.
For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat.
Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes.
Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.

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

Ingredients

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

SNOW BALLS

Snow Balls image

Provided by Food Network

Time 45m

Yield 12 snow balls

Number Of Ingredients 2

Ingredients

1/4 of the Ultimate Cookie Dough
1/4 cup powdered sugar

Steps:

Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 12 parts (or, if you have a #70 or smaller ice cream scoop, scoop the dough into 12 balls). Roll the balls into perfect spheres and place on the prepared baking sheet.
Bake for 15 minutes or until very lightly browned and firm. Remove from the oven. Place the powdered sugar into a wire sieve and dust the cookies heavily on all sides. Allow to cool.

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