Does it get any more Canadian than a dessert that looks like a snowball? Combining sweet coconut, rich cocoa, and a blast of cherry, these traditional treats will make you happy to live where celebrating winter is part of our cultural fibre. Or, they might just make you wish real snow tasted this delicious!
- 3 cups (300 g) rolled oats, packed (do not substitute quick cooking oats) 3 cups (300 g) rolled oats, packed (do not substitute quick cooking oats)
- 2 ½ cups (290 g) fine unsweetened coconut 2 ½ cups (290 g) fine unsweetened coconut
- 1 cup (113 g) cocoa powder, sifted 1 cup (113 g) cocoa powder, sifted
- ½ cup (60 g) walnuts, chopped ½ cup (60 g) walnuts, chopped
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- 1 cup (227 g) unsalted butter 1 cup (227 g) unsalted butter
- 2 ½ cups (500 g) Redpath® Granulated Sugar 2 ½ cups (500 g) Redpath® Granulated Sugar
- 1 ½ cups (360 ml) evaporated milk 1 ½ cups (360 ml) evaporated milk
- 1 tsp (5 ml) vanilla 1 tsp (5 ml) vanilla
- 48 maraschino cherries 48 maraschino cherries
In a large heatproof bowl, whisk together oats, 1 cup (116 g) of coconut, cocoa, walnuts, and salt until well combined. Set aside.
Melt butter over medium heat in a large saucepan. Add sugar, evaporated milk, and vanilla and stir until sugar is dissolved.
Increase heat to medium-high and without stirring allow mixture to come to a boil. Boil until temperature reaches 235° (113°C) on a candy thermometer (or a spoon full dropped in a glass of ice water forms a sticky, soft ball), about 8 to 12 minutes.
Remove from heat and when bubbles have subsided pour hot syrup into dry ingredients and stir well. Chill until cool enough to handle (about 1 hour).
After chilling, shape mixture into 1 1/2 “ balls. Make an indent in each ball and place a maraschino cherry inside. Seal up opening and roll in remaining 1 ½ cups (175 g) of coconut.
Place in refrigerator at least 2 hours and serve chilled. In an airtight container, Cherry Snowballs will keep in the refrigerator for 1 week or in the freezer for up to one month.
*Mixture will remain slightly sticky even after chilling. Periodically dampening hands during the rolling process will help with this.