These dairy free and gluten free Coconut Snowballs make a delicious treat for Christmas and they’re easy to make. Coconut Snowballs are perfect if you are looking for something different at this time of year when you can’t seem to move for chocolate and gingerbread. This recipe is inspired by Nigella Lawson’s recipe for Coconut Macaroons in the baking bible ‘How To Be A Domestic Goddess,’ which has to be one of my all-time favourite recipe books.
Ingredients for Coconut Snowballs:
To make 10 coconut snowballs you will need:
- Egg whites from 2 large eggs
- ¼ teaspoon of cream of tartar
- 100g caster sugar
- 30g ground almonds
- 1 teaspoon of coconut flavouring
- 250g of desiccated coconut
- Icing sugar (confectioner’s sugar) for dusting
How to Make Coconut Snowballs
Before you start, switch the oven on to heat up to 170°C, then, line a baking tray with greaseproof paper or baking parchment and put it to one side.
Whisk the egg whites until they make a foam. Then add the cream of tartar and whisk again until the egg white forms soft peaks. Gradually add the sugar and whisk until the egg forms white peaks and looks glossy.
Now you can put the whisk to one side and fold in the ground almonds. Then add the coconut flavouring and stir it in to the mixture.
Next, gradually add the desiccated coconut and gently fold it into the mixture.
Once all the coconut is combined with the egg mixture, wet your hands with cold tap water. With your hands still wet, take a spoonful of the coconut mixture and shape them into snowballs (if your hands are wet the mixture doesn’t stick as easily as it would otherwise).
Place the snowballs onto the baking tray lined with with greaseproof paper or baking parchment.
Bake the snowballs in the oven for 20 minutes.
When the snowballs are cooked leave them to cool on the baking tray as they will still be quite soft, don’t be tempted to try and move them before they have cooled down.
When the coconut snowballs are cool you can dust them with icing sugar and then they are ready to eat.