This Christmas-time treat is something I’ve heard of for a few years. Out of shear boredom, I decided to make them and boy am I glad I did. They taste like Bounty Bars!
The base of these treats is milk, sugar, butter, oats, cocoa and coconut. That’s it! I found them to be easy to prepare, albeit rolling them into balls can be a sticky situation (wear disposable gloves if you wish).
I pretty much followed this recipe and watched this helpful video and I learned that snowballs are made throughout Newfoundland. Some observations: there’s no native coconut in Newfoundland, why have Newfoundlanders been keeping these a secret and why haven’t these gone international (like butter tarts or Nanaimo Bars)?
Try them yourself, I think they will become part of your holiday cookie/treats regimen each year. Enjoy!
Newfoundland Snowballs
Course: Dessert4
servings30
minutes40
minutesIngredients
- Wet Ingredients
1 can of evaporated milk (Carnation) or 1 1/4 cups whole milk
2 cups granulated sugar
1 1/2 sticks butter (salted or unsalted)
- Dry Ingredients
3 cups large rolled oats
1 cup unsweetened coconut
3/4 cup cocoa powder
2 tsp. coconut essence/extract (optional)
- For Finishing
1 1/2 cups unsweetened coconut
Directions
- Into a medium sized pot, add the milk, sugar and melted butter and place on your stovetop over medium heat. Stir until the sugar is melted. Allow to gently boil for 5-6 minutes or until you reach a temperature of 225-230F (I used my instant-read thermometer).
- Into a large bowl, add the oats, coconut, cocoa, coconut extract and stir to combine. Now pour the hot milk mixture into the dry ingredients and stir to combine.
- Allow the mixture to cool to room temperature. If still too runny to handle, cover and place in the fridge for 2-3 hours to firm up.
- Use a small ice cream scooper or teaspoon to portion out your snowballs. Place on a parchment lined baking sheet. After portioning out your snowballs, roll into balls with your hands.
- Roll snowballs into another bowl with coconut and place back on your baking sheet. Transfer to container and place in your fridge or freezer (just allow them to thaw a bit before serving).
