Newfoundland Snowballs

Newfoundland Snowballs

The origin of Newfoundland Snowball cookies are unknown, however, still very famous and popular in NL today, especially during the holiday season. These refrigerator or no-bake cookies are know by many names; Fiddle Diddles, Mud-balls, Coconut Balls, Filly Dillies, just to name a few. There are many variations of this recipe, traditionally they are made with butter (or margarine), sugar, milk, rolled oats, unsweetened coconut (flaked), and cocoa. I use evaporated milk, butter, vanilla and a pinch of salt, the combination gives this delicious cookie a creamy savoury fudgy texture.

Makes 48 snowballs (1-1/2″)

Ingredients:

• 3 cups rolled oats
• 2 cups unsweetened coconut
• ¾ cup cocoa (sifted)
• Pinch of salt
• 1¼ cups milk
• 1 tsp vanilla
• 3 cups sugar
• ¾ cup butter (cut in small cubes)

Method:

In a large bowl, combine roll oats, 1 cup of coconut, cocoa and salt – mix well and set aside.

In a large saucepan, med-low heat, combine milk, vanilla, sugar and butter. Stir until all ingredients are totally dissolved. Increase to med-high heat and bring to a gently boil (at this time do not stir mixture). Continue to cook for 8 minutes or until temperature reaches 230F on a candy thermometer or at the soft-ball stage.

Immediately add boiled mixture to dry ingredients and mix thoroughly. Place mixture in  refrigerator until cool enough to handle. Shape into round balls and coat in coconut.