- 3 cups old-fashioned rolled oats
- 3 cups sweetened shredded coconut, divided into 2 portions (1 cup and 2 cups)
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/2 cup skim milk
- 6 Tablespoons unsweetened natural cocoa powder
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- OPTIONAL – add 1/4 cup peanut butter if desired – if adding peanut butter, decrease unsalted butter to 1/4 cup (1/2 stick)
- Place oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve remaining coconut for step 3.)
- Combine butter, sugar, milk, cocoa, and salt (and optional peanut butter with half the butter if desired) together in a large saucepan over medium heat. Whisk until butter melts, then bring mixture to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut in bowl. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days.
- While chilling, pulse the remaining 2 cups coconut in a food processor to break down into smaller pieces.
- Line 2 baking sheets with parchment paper.
- Roll batter into 1 tbsp sized balls. The mixture may get a little sticky as you work, but just form it into balls as best you can. Roll balls in coconut and place on the baking sheets. Refrigerate for at least 30-60 minutes to “set.”
Add 1 cup chopped macadamia nuts with oats and coconut for an extra special treat.
Do not substitute quick oats for old-fashioned oats as cookies will be dry.
Snowballs stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Make ahead and freeze: Snowballs freeze well for up to 3 months. Thaw overnight in the refrigerator to bring to room temperature before serving.
recipe adapted from sallysbakingaddiction.com