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Snowballs Recipe

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I've been making these popular treats for 40 years, much to my family's delight. They look impressive with chocolate and coconut wrapped around a chewy marshmallow center, yet they're surprisingly simple to assemble.

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36 Servings
Prep: 20 min. + freezing

Ingredients

1/2 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
3 tablespoons baking cocoa
1 teaspoon vanilla extract
2 cups graham cracker crumbs (about 32 squares)
3-1/2 cups flaked coconut, divided
32 to 35 large marshmallows

Directions

Line a baking sheet with waxed paper; set aside. In a saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle.
Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months. Yield: about 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 145 calories, 7 g fat (5 g saturated fat), 11 mg cholesterol, 95 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Snowballs published in Country Woman Christmas Annual 2001, p37

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