Soft, chewy, chocolatey, oatmealy, coconutty, fudgey goodness! These “Snowballs” are a Newfoundland ICON!
You’re probably thinking why am I sharing this recipe during the summer months…I made these “Snowballs” now because I have relatives coming to Newfoundland this week but I fear there will be none left by the time they get here!!! Sorry, but they are too good!
Growing up on the South Coast of Newfoundland, we always called these cookies “Snowballs” but they are also referred to “Golfballs” in other parts of Newfoundland. I think these were a family favorite among many homes in Newfoundland! You would be hard pressed to find a Newfoundlander that’s never tasted a “Snowball”!
I have many happy childhood memories making and eating “Snowballs”….toooooo many Snowballs! I remember being so impatient that the mixture had to boil for 5 minutes and then I had to wait for the sweet chocolatey goodness to cool! So you know what happened next, especially when you are a child…you burnt the hands off yourself trying to roll the hot mixture into balls and dip them in the coconut. My palms were always beet red but then I’d get to lick my hands to get every last bit of chocolate coconut goodness! Burns and all ~ it was all worth it! 🙂
This recipe is a bit finicky! Once it starts boiling, boil gently for 5 minutes. DO NOT STIR! Again, DO NOT STIR! If you do, the batter will go all dry and crumbly and will not be edible. Speaking from experience here! (I threw out my 1st batch as I forgot about the non-stirring part)
If you follow the recipe exactly, this recipe is very easy! They also freeze great but in our house, there were never any “Snowballs” leftover to throw in the freezer!
A great recipe to make with your little ones 🙂 The longer you let the mixture set in the refrigerator, the easier to roll into balls. I usually let them cool overnight and finish rolling the “Snowballs” the next day ~ this is where you can get your children or grandchildren involved! There might be coconut everywhere but who cares!
In a large bowl, mix together the rolled oats, 1 cup coconut and cocoa. Set aside.
Melt butter in large saucepan, add milk, and sugar and bring to a boil over medium heat. Boil gently for 5 minutes. DO NOT STIR!!! Remove from heat. (if you have a candy thermometer, you want to reach 230 degrees)
Add dry ingredients to the hot sugar mixture and stir well to combine. It will be soupy. Put saucepan in the refrigerator to set up. Leave for a couple of hours to overnight. The mixture needs to be really well chilled. Remove from refrigerator and take a heaping tablespoon full of mixture and roll into balls. Roll balls in coconut.
Store in the refrigerator. Enjoy! 🙂
Recipe from Rock Recipes
Loving this Life Living “Around the Bay” ~ DD