Coconut snowballs

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30 min


2 1/4 dozen snowballs

* PLUS Refrigeration Time: 240 minutes


  • 1/2 250-g pkg vanilla wafers , about 44 cookies
  • 1 cup halved pecans
  • 2/3 cup icing sugar
  • 2 tsp finely grated orange zest
  • 2 tbsp dark rum , Kahlua, or orange liqueur
  • 2 tbsp corn syrup
  • 1 tbsp water
  • 1/4 cup orange juice
  • 1/2 cup sweetened desiccated coconut


  • Place wafers and pecans in bowl of a food processor fitted with a metal blade. Pulse until finely ground. Add sugar and orange peel. Pulse just until mixed. In a small bowl, stir rum with corn syrup and water. With food processor running, pour corn syrup mixture through feed tube, processing until wafer mixture is just moist.
  • Place orange juice and coconut in separate small bowls. With your hands, shape wafer mixture into 1-inch (2.5-cm) balls. Dip balls in juice, then roll in coconut, pressing flakes firmly into ball. Store balls between sheets of waxed paper in single layers in an airtight container. Refrigerate at least 4 hours, but preferably overnight, before serving.

Nutrition (per serving)

  • Calories
  • 64,
  • Protein
  • 0.5 g,
  • Carbohydrates
  • 7.9 g,
  • Fat
  • 3.5 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 18 mg.

A no-bake no-fuss confection is a hands-down winner at this time of year. We adapted these stir-together sweet snowballs from a recipe in Nancy Baggett’s The All-American Cookie Book (Houghton Mifflin).