Chocolate Coconut Snowballs: International Coconut Day!

Snowballs in Summer? Yes, if they're made with chocolate and coconut. These No Bake Chocolate Coconut Snowballs are perfect for International  Coconut Day! They are actually wonderful, easy to make truffles. The flavor of your Chocolate Coconut Snowballs will depend on the quality of your ingredients. Use the best!

Chocolate Coconut Snowballs

Ingredients
4 cups unsweetened shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk
1 tsp pure vanilla extract
1/4 tsp sea salt
1 cup dark chocolate, melted with 1 Tbsp unrefined coconut oil
Additional coconut for dusting if desired.

Directions
Place shredded coconut and coconut oil in food processor. Process on high speed, scraping down sides occasionally, until reaches almost buttery consistency. Add maple syrup, coconut milk, vanilla extract, and salt, and process on high speed until ingredients are combined.
Shape coconut mixture into 1” balls.
Place on wax paper, and refrigerate for at last an hour, or set in freezer for 30 minutes.
Once coconut balls are very firm, melt dark chocolate and coconut oil in  small saucepan over medium heat for just a minute or two, stirring constantly. Once chocolate is melted, carefully dip coconut balls into melted chocolate and sprinkle with small amount of shredded coconut.
Put coconut balls back into refrigerator for 5-10 minutes to harden.
Store in a sealed container in the refrigerator or freezer, for up to a week.

SNOWBALLS: Retro Ad with Recipe for National Cupcake Day

Not sure if it will be a White Christmas where you live (not here, for sure!), but this Retro Ad & Recipe for Snowballs is great for the Holidays! The Swift'ning Ad calls these cupcakes, but I grew up calling them Snowballs. I think they're perfect for today's food holiday: National Cupcake Day! Because Swift'ning is no longer being made, I've added a recipe from Betty Crocker for Snowball Cupcakes. Get  creative. 

Swiftn'ing, by the way, was a lard-based product, developed by Swift & Company during the 1940s. It was marketed as an all purpose shortening and contained a mixture of both animal and vegetable fats.

Scroll down for a more 2022 recipe for Snowballs that don't use Swift'ning.

 

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From Betty Crocker: 

SNOWBALL CUPCAKES

Cupcakes 

1 box (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix 

2/3 cup water 

1/3 cup vegetable oil 

1/2 cup sour cream 

2 eggs 

1 package (3 oz) cream cheese, cut into 24 cubes 

Frosting 

1/2 cup sugar 

2 tablespoons water 

2 egg whites 

1 jar (7 oz) marshmallow creme 

1 teaspoon vanilla 

2 cups coconut 

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 

Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show). 

Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes. 

In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla. 5 Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.

CHOCOLATE COCONUT SNOWBALLS: National Coconut Snowballs!

Snowballs in Summer? Yes, if they're made with chocolate and coconut. These No Bake Chocolate Coconut Snowballs are perfect for National Coconut Day! They are actually wonderful, easy, truffles. The flavor of your Chocolate Coconut Snowballs will depend on the quality of your ingredients. Use the best!

Chocolate Coconut Snowballs

Ingredients
4 cups unsweetened shredded coconut
2 Tbsp unrefined coconut oil
6 Tbsp pure maple syrup
4 Tbsp unsweetened coconut milk
1 tsp pure vanilla extract
1/4 tsp sea salt
1 cup dark chocolate, melted with 1 Tbsp unrefined coconut oil
Additional coconut for dusting if desired.

Directions
Place shredded coconut and coconut oil in food processor. Process on high speed, scraping down sides occasionally, until reaches almost buttery consistency. Add maple syrup, coconut milk, vanilla extract, and salt, and process on high speed until ingredients are combined.
Shape coconut mixture into 1” balls.
Place on wax paper, and refrigerate for at last an hour, or set in freezer for 30 minutes.
Once coconut balls are very firm, melt dark chocolate and coconut oil in  small saucepan over medium heat for just a minute or two, stirring constantly. Once chocolate is melted, carefully dip coconut balls into melted chocolate and sprinkle with small amount of shredded coconut.
Put coconut balls back into refrigerator for 5-10 minutes to harden.
Store in a sealed container in the refrigerator or freezer, for up to a week.