These sweet, addictive, chocolate coconut balls pack a punch in flavour, especially if you add liquor to them for those special occasions like Christmas or New Year’s Eve. Just a few snowballs will satisfy any sweet tooth craving moment and make a welcome addition to after-dinner treats with coffee or an afternoon tea. Their long shelf-life also makes them an excellent edible gift.
I was introduced to snowballs by Sue, a good friend in Melbourne who loved to make all sorts of sweets. Whenever she had someone popover unexpectedly, she would rush to the fridge and pull out some snowballs. Her recipe uses Marie biscuits by Arnott’s, which is an Australian brand for plain tea biscuits, which works perfectly for gluten diets. To convert these snowballs to gluten-free, I have substituted the plain tea biscuits with gluten-free digestive biscuit crumbs. The result is a richer flavour which blends perfectly with the coconut and cocoa. I also switched the traditional condensed milk with dulce de leche (a rich caramel sauce). This addition helps bind the snowballs well together and gives a subtle caramel tone and lasting sweetness.
If you don’t have time to make your own digestive biscuit crumbs, Schär sell an excellent gluten-free digestive biscuit. I often use these as a back-up.
Once you have all the ingredients handy, these snowballs are so fast and easy to make. Children love to help out with the rolling and coating, albeit a bit messy on the hands, just make sure you are near a sink to wash them often.
- 200g store-bought or homemade gluten-free digestive biscuit crumbs
- 85g desiccated coconut
- 2 tablespoons cocoa powder
- 300g store-bought or homemade dulce de leche
- 1 tablespoon (or more if you like them boozy) Kahlua, Bailey’s Irish Cream, Amaretto, Cointreau or Cherry Liquor (optional)
For the coating:
- 100g desiccated coconut
- Small paper cases
Step by Step Instructions
1. Crush the digestive biscuits into crumbs either in a food processor or using a rolling pin to crush the biscuits in a zip lock bag.
2. Add the desiccated coconut and cocoa powder, mixing well.
3. Add the dulce de leche and mix well until thoroughly incorporated.
4. Add the liquor of your choice (optional) and taste, adding more if needed.
5. Using damp hands, roll the balls into 2.5cm diameter balls and then roll them in the desiccated coconut, shaking the bowl at the same time to coat them evenly.
6. Place the snowballs in attractive paper cases and store in a large flat container covered in the fridge.
Keeps for one week in the fridge.
These snowballs freeze well for a maximum of 3 months.