Our homemade, hot-pink take on the Sno Ball — a Hostess convenience-store staple which dates back to the late 40s — is the most delightfully OTT dessert. They’re guaranteed to bring nostalgia — and sticky fingers — to any holiday table. Iced (and filled!) with decadent marshmallow frosting, these chocolatey coconut snowballs — rolled in pink coconut flakes — are a fresh holiday showstopper few will be able to resist, no matter how many holiday cookies they’ve already eaten.
Recipe: Pink Coconut Snowballs
Below, a step-by-step guide to help you create them perfectly at home.
1. Gather your ingredients and tools
Some pre-assembly required: The cupcakes take about 25-to-30 minutes to make, and must cool completely before decorating can begin. You’ll also need marshmallow frosting* and pink shredded coconut*.
(*Go through the steps below for instructions on how to colour the coconut, prepare the frosting, and assemble these tasty mini-cakes.)
2. Colour your coconut
Place shredded coconut and pink food colouring into a resealable bag. Seal, then shake until the coconut is evenly coloured. Tip: We use gel food colouring — it’s more concentrated, and the best way to colour the coconut effectively. All you need is a few drops to get the bright pink shade shown here.
3. Beat the frosting…
Combine frosting ingredients into a large metal bowl over a large pot filled with 1-in of simmering water. Beat with an electric mixer until sugar dissolves.
4. …until stiff meringue forms
Ten minutes with the beaters (on medium high heat) should result in a glossy, smooth meringue, perfect for frosting.
5. Fill piping bag
Fill a piping bag (fitted with a small plain tip) with half of the frosting.
6. Fill cupcakes with frosting
Insert the piping bag tip into the bottom of a cooled cupcake, piping about 1 tbsp of frosting into the centre.
7. Frost cupcake
Pipe frosting evenly over base of cupcake.
8. Spread frosting
Tip: We like to use a small, offset spatula for this step.
9. Roll through coconut
This is the fun part! Place the cupcake icing side down on a tray filled with the shredded pink coconut. Using remaining frosting, ice the rest of the cupcake, then roll it around until the snowball is fully coated.
Move snowballs to a serving platter immediately. (Tip: As they’re very delicate, snowballs are best stored on platter you intend to serve them on.)
Originally published November 2017; Updated November 2018.
Watch: How to Make Royal Icing