Add an old fashioned No Bake Coconut Snowballs recipe to your recipe box and relive your childhood. The white Snowball cookies were always prominent on the dessert trays when I grew up in the 1950s, especially around Christmas time and New Years. Enjoy an easy-to-make homemade treat for celebrating a traditional Christmas.
Mom's Recipe Scrapbooks (1920s)
Cream 1/3 cup butter, 2/3 cup sugar, and 2 egg yolks. Add 1 cup drained crushed pineapple and 1 cup chopped pecans.
Take a small amount of the mixture and put it between 2 vanilla wafers, making a little sandwich. Freeze them until firm.
Roll the frozen wafer sandwiches in Cool Whip® or whipped cream and immediately roll in coconut. Freeze until ready to serve.
If you are afraid of issues with the raw egg yolks, you can substitute 1/2 cup cream cheese for the butter and egg yolks. It's a little different flavor, but still very good. Enjoy!
1 cup butter
1/2 cup fruit sugar or icing sugar
1/2 teaspoon vanilla flavoring
1-3/4 cups all purpose flour
1/2 cup chopped nuts or bits of candied fruit
Beat butter until creamy, add vanilla and sugar, and continue beating until mixture is light and fluffy. Add remaining ingredients, shape into balls, and place on non greased cookie sheet.
Bake at 350°F for about 20 minutes. Roll in confectioner's sugar when cool. Makes about 3 dozen snowballs.
To make No Bake Snowball Yum Yums, take some peanut butter and roll it into balls. Take half a bag of chocolate chips and melt them in a pot over the stove until sticky yet melted, then take them off the burner.
Using a spoon, quickly pour chocolate onto peanut butter balls. Grab coconut shavings and remaining chocolate chips and before the chocolate dries, stick chocolate chips all over to make a spiky ball, or to make a pattern. Stick on coconut shavings.
Let Yum Yums sit in a cold fridge overnight. Serve in paper baking cups. —Corinna
3 tablespoons Evaporated Milk, 1/2 cup firmly packed brown sugar, 3/4 cup cut citron, 3/4 cup coarsely cut red candied cherries, 1/2 cup coarsely cut pitted dates, flaked coconut.
No Bake Method:
In a saucepan, combine milk and sugar. Cook over low heat, stirring constantly, for 5 minutes. Remove from heat. Stir in fruits. Chill thoroughly.
Grease hands and shape chilled mixture into balls by rolling between palms of hands. Roll balls in coconut. Top with candied cherry half. Chill until firm. Makes about 2 dozen.
3/4 cup butter
5 tablespoons brown sugar
2 teaspoons ice water
1 teaspoon vanilla
1 teaspoon almond flavoring
1 cup chopped pecans
2 cups flour
Mix ingredients in order: butter, brown sugar, water, vanilla, almond flavoring, nuts, and flour. Pinch a small amount of dough with fingers and roll into a small ball shape.
Place balls on cookie sheet and bake in 275°F oven for about 45 minutes. Do not grease the cookie sheet beforehand. After baking, shake in a bag with white icing sugar while still warm.
Submitted by Sue
My mother-in-law uses 3 vanilla wafers for each stack and prefers to omit the coconut. (I am not a fan of coconut either, and I think they are wonderful without it.) —Sue
1/4 Cup butter
1/2 Cup sugar
Add and Stir:
1 egg yolk
1/2 Cup crushed pineapple, well drained
1/2 Cup nuts
66 vanilla wafers
1 Cup whipped cream, sweetened
Spread mixture between wafers, 3 wafers for each stack. Refrigerate overnight. Unfrosted stacks can be frozen for serving later.
A few hours before serving, frost each stack with whipped cream. Sprinkle with coconut if desired, and refrigerate again.