SNOWBALL
I've been making these popular treats for 40 years, much to my family's delight. They look impressive with chocolate and coconut wrapped around a chewy marshmallow center, yet they're surprisingly simple to assemble.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.
Nutrition Facts : Calories 145 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 95mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
SNOWBALLS II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
- Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g
ICE CREAM SNOWBALLS
The House of Loreto residents agree there's no better way to enjoy this festive ice cream dessert than in the warm atmosphere of dinner with friends and family. For extra fun, we sometimes top each snowball with a lit red candle.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Scoop ice cream into 12 balls. Place on a baking sheet and freeze until solid. Roll in coconut. Garnish with mint if desired.
Nutrition Facts : Calories 295 calories, Fat 18g fat (13g saturated fat), Cholesterol 39mg cholesterol, Sodium 132mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
SNOWBALLS
Steps:
- Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
- Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
- Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.
Nutrition Facts : Calories 170 calories, Carbohydrate 16.7 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 127.4 mg, Sugar 8.3 g
SUMMER SNOWBALLS
"Snow balls" made from vanilla ice cream and toffee-chip, toasted-almond, or toasted-coconut toppings are a refreshing summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 4
Steps:
- With an ice-cream scoop, form ice cream into 8 balls, dipping scoop in hot water as you work and dropping balls onto prepared dish. (To prepare the dish, tightly cover a baking dish with plastic wrap, stretching it over the top; this will prevent the snowballs from flattening on the bottom.) Freeze until firm, about 30 minutes.
- One at a time, remove balls from freezer, roll in desired coating (1 1/2 cups total), and return to freezer. Freeze until set, at least 10 minutes, before serving.
- TOFFEE CHIPS: Use toffee chips straight from the bag, or crush up your favorite candies.
- TOASTED COCONUTS: Spread sweetened shredded coconut on a rimmed baking sheet; bake at 350 degrees, tossing occasionally, 8 to 10 minutes. Let cool completely.
- TOASTED ALMONDS: Spread sliced almonds on a rimmed baking sheet; bake at 350 degrees, tossing occasionally, 8 to 10 minutes. Let cool completely.
SUMMER SNOWBALLS
Steps:
- Preheat the oven to 350°F if using coconut or almonds. Spread the coconut and/or almonds on a rimmed baking sheet and toast in the oven, tossing occasionally, for 8 to 10 minutes. Transfer to a plate, and let cool completely before using.
- Tightly cover a baking dish with plastic wrap, stretching it over the top (this will prevent the snowballs from flattening on the bottom.) With an ice-cream scoop, form vanilla ice cream into 8 balls, dipping the scoop in hot water as you work and dropping the balls onto the prepared dish. Freeze until firm, about 30 minutes.
- One at a time, remove the balls from the freezer, roll in the desired topping, and return to the freezer. Freeze until set, at least 10 minutes and up to 2 days, before serving.
MEXICAN SNOWBALLS
Coconut-covered ice cream treats provide a cool ending to any Tex-Mex feast.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 3
Steps:
- Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
- Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
- Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).
Nutrition Facts : Calories 265 g, Fat 17 g, Fiber 1 g, Protein 4 g
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