Perfect Newfoundland Snowballs
Delightful, chewy treats rolled in coconut, perfect for holidays and special occasions.
Ingredients
Main Ingredients
- 600 g granulated sugar Forms the sweet base for the treat.
- 170 g unsalted butter, melted Adds richness and helps bind the mixture.
- 310 ml whole milk Contributes moisture and aids in cooking.
- 240 g large rolled oats Provides texture and makes the base chewy.
- 80 g unsweetened fine desiccated coconut Adds flavor and enhances chewiness.
- 90 g unsweetened cocoa powder Delivers that perfect chocolatey goodness.
- 120 g unsweetened fine desiccated coconut, for rolling Coats the snowballs to give them a beautiful finish.
Instructions
Preparation
- Start by gathering all your ingredients. Make sure the butter is melted, and the oats are ready to go.
- In a large saucepan, combine the granulated sugar, melted butter, and whole milk. Set it over medium heat.
- Carefully bring the mixture to a gentle boil. Allow it to boil without stirring for 5–6 minutes, checking with a candy thermometer for 107–110°C.
- While the mixture cooks, take a separate bowl and mix together the rolled oats, 80 g of coconut, and cocoa powder.
- Once the boiled mixture reaches the desired temperature, pour it hot over the dry ingredients and stir thoroughly.
- Allow the mixture to cool to almost room temperature. Once cool, cover it, and place it in the refrigerator for at least a few hours, ideally overnight.
- With chilled hands, scoop out portions of the chilled mixture and roll it into 4 cm balls.
- Roll each ball in the additional 120 g of desiccated coconut.
- Transfer the finished snowballs to an airtight container and store in the refrigerator.
- For long-term storage, freeze them in a single layer, then transfer to a freezer container.
Notes
Allow snowballs to sit at room temperature before serving. Can be kept in the refrigerator for about a week or in the freezer for up to three months. Avoid overcooking the sugar mixture to maintain a soft consistency.