My dad absolutely loves coconut.  I thought it would be a nice treat to make him a little something special for Christmas Eve dinner.  Something with coconut.  I liked this recipe that I found because it makes a small batch.  I managed to get 9, but the recipe states it makes 12.

I adapted the recipe to fit the needs of my kitchen pantry.  Well actually, the fridge to be specific.  The original recipes called for coconut milk.  One, I don’t like coconut milk, and two, I am not going to buy it when a recipe calls for two tablespoons of it.

So I just used 2% milk.  Now if you are a vegan, that would not work since milk is dairy, but since my dad is definitely not, I knew it wouldn’t matter.

They came out so good that I brought them to my dad on Saturday.  I couldn’t wait for Christmas eve.

Adapted from The Kitchn

No-Bake Coconut Snowballs

 

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Author: Marlene Baird

Recipe type: Dessert

Cuisine: No-Bake

Serves: 10-12

Ingredients

• 1¾ cups unsweetened shredded coconut, divided
• 2 teaspoons coconut oil
• 3 tablespoons pancake syrup
• 2 tablespoons unsweetened coconut milk
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ⅛ teaspoon sea salt

Directions

1. Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a spreadable, paste-like consistency. (It does not have to be completely smooth like butter; some texture is good.)
2. Add the syrup, milk, vanilla, cinnamon, and salt and process until well combined. Add ½ cup plus 2 tablespoons of shredded coconut and pulse until just combined.
3. Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to a week. Bring to room temperature before eating.

PP Value

2 PP each

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3.1.09

Dad loved them!  And mom snuck a taste of one and liked them too.

Enjoy your Sunday!

Marlene