The “snow” behind our snowballs! The recipe states 60-70 grams of coconut, this is simply because some desiccated coconuts are finer than others. On the inside is a sponge-cake type filling. Which goes perfectly with the chocolate and coconut it’s dipped into! My mum made and cooked everything from scratch. She still does. Now you see where I get my enthusiasm for cooking from? If you want your snowballs to be a uniform size, you can weigh all your dough before rolling into balls; divide the total number by 20, then weigh out each ball to this individual weight.

You can freeze these chocolate balls by placing the airtight container in your freezer for up to 3 months.Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla, melted chocolate and milk. Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1 1/2 inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled. Granny spent a lot of time experimenting to get the perfect egg ratio for Snowballs. In the end, she found one whole egg and one extra egg yolk to be just right. Don’t just bin that excess egg white though – save it make some homemade meringues. Snowballs are small round coconut covered chocolate balls, they are usually made at Christmas time in most Newfoundland homes. These chocolate delights are so good it's hard to only have one, most people like them frozen to eat because of its texture.

Traditional Newfoundland Christmas Fruit Bread Delicious Christmas Fruit Bread made with mixed dried fruit and braided into a wreath. Enjoy these mini chocolate snow balls on their own or with a cup of tea. The question is, will one be enough? Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 225 -230 degrees F on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don't start timing it until the mixture is fully at a rolling boil and don't stir the mixture while it boils.) For the record, my latest batch took exactly 6 minutes at a rolling boil and it was perfect. This Scottish snowball recipe couldn’t be easier really. But I must warn you folks, this gets messy!

Confirmation

Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.) Mix all the ingredients together then put in the fridge, until ready to roll. This is the stage after all the ingredients are mixed together then put in the fridge to set. The main flavours in our snowballs come from the jam and coconut coating but we still want some sweetness in the bun to compliment these flavours. Caster sugar is ideal but in a pinch some granulated sugar could work too but may give your buns a slightly grainier texture. Sift the flour, cocoa, baking powder, allspice and a pinch of salt into the bowl and mix well to combine. Stir in the pecans. Chill, covered, for 3 hours, or overnight.

Lee's snowballs have been a Scottish favourite for decades. Created using the softest mallow coated in luxuriously soft chocolate and sprinkled with delightful shavings of coconut to create the ultimate sweet treat.Meanwhile, pulse the remaining coconut in a food processor to break it down. It’s easier to coat the balls when the coconut shreds are broken up/smaller.