Newfoundland Snowballs
Delicious no-bake treats that combine chocolate, coconut, and oats into wonderfully chewy snack balls, perfect for any occasion.
Ingredients
For the chocolate syrup
- 1/2 cup unsalted butter Can substitute with salted butter or coconut oil for vegan version.
- 1 cup evaporated milk Can substitute with full-fat regular milk.
- 1 cup granulated white sugar Can be reduced by 1/4 cup if desired.
- 1/4 cup unsweetened cocoa powder Dutch-processed cocoa for smoother chocolate flavor.
For the snowballs
- 2 cups rolled oats Quick or old-fashioned both work.
- 2 cups unsweetened shredded coconut Plus extra for rolling.
Instructions
Preparation
- Put a medium saucepan over medium heat and melt the butter.
- Stir in the evaporated milk and sugar until combined.
- Bring the mixture to a slow boil, stirring so it doesn't scorch.
- Whisk in the cocoa powder and continue to simmer, stirring, until the mixture is syrup-like — about 4–6 minutes. Remove from heat and let it cool slightly.
Mixing
- In a large bowl, stir together the oats and 2 cups of shredded coconut.
- Pour the warm chocolate syrup over the oat-coconut mix and stir until evenly coated.
- Cover the bowl and refrigerate for at least one hour so the mixture firms up.
Rolling and Setting
- Once chilled, scoop tablespoon-sized portions and roll them between your palms into balls.
- Spread extra coconut on a plate and roll each ball to coat the exterior.
- Arrange finished snowballs in an airtight container and refrigerate for another hour to set. Serve chilled.
Notes
These snowballs can be stored in the refrigerator for up to 5-7 days. For longer storage, they can be frozen for up to 3 months. No reheating needed; best served chilled.