- 400 ml desiccated coconut
- a few drops pink food colouring
- 140 mi butter
- 125 ml sugar
- 2 large free-range eggs
- a pinch of salt
- 1 t vanilla extract
- For the syrup:
- 120 ml sugar
- 120 ml water
- 150 ml smooth apricot jam
- 7 ml red food colouring
- For the filling:
- 200 ml icing sugar
- 20 ml boiled water
1. Place the coconut in a mixing bowl and add few drops of pink food colouring. Rub the colouring into the coconut until evenly coloured.1. Place the coconut in a mixing bowl and add few drops of pink food colouring. Rub the colouring into the coconut until evenly coloured.
2. Cream the butter until light and fluffy, then gradually add the sugar. Continue creaming until the mixture is light and fluffy.
3. Whisk the eggs lightly, then gradually add to the creamed butter, adding a 2 t flour with the eggs to prevent curdling. Add the salt and vanilla. Add the flour and work the mixture into a soft dough, adding more flour if necessary. Take care not to add too much flour, rather add a little at a time until the dough is manageable. Once the dough stands for a little while, the flour absorbs the moisture from the eggs.
4. Divide the dough into portions – I weigh them into 25 g balls. Roll each one until smooth and place on a baking tray lined with greased baking paper.
5. Bake in a preheated oven at 170°C for 12–15 minutes. They should be pale in colour with the bases turning light golden brown. Remove from the oven and leave to cool on a wire rack.
6. To make the syrup, heat the sugar and water in a 24 cm saucepan. Bring the syrup to the boil once the sugar has dissolved. Add the apricot jam and simmer until the syrup is slightly thick – not too thick otherwise it will prevent the syrup from penetrating the snowball. Tint the syrup with red food colouring.
7. Once the snowballs are cool, mix the icing sugar and boiled water into a thick, smooth paste, then sandwich the snowballs together. Leave to set slightly – this takes a minute or two. Using tongs, dip the snowballs into the hot syrup and toss a few times to make sure they’re well coated.
8. Place into the coconut and toss to coat evenly. Dust off the excess coconut and place on baking paper.
Cook’s note: These are delicious eaten fresh and can be stored for up to two days in a sealed container.