❄️ Sweetened Condensed Milk Snowballs 🎄
Ingredients
Base Mixture
400 g (14 oz can) sweetened condensed milk
240 g unsweetened shredded coconut, toasted
5 g pure vanilla extract
Pinch of fine sea salt (enhances sweetness and depth)
Coating
100–120 g powdered sugar, sifted
Optional Enhancements
15–20 g chopped toasted pecans or almonds (fold into base for crunch)
5 g (1 tsp) coconut extract (in addition to vanilla, for tropical flair)
Edible silver glitter or gold luster dust (for holiday sparkle)
Instructions
- Toast the Coconut
Spread shredded coconut evenly on a rimmed baking sheet. Bake at 325°F (165°C) for 8–12 minutes, stirring every 3 minutes, until golden and fragrant. Watch closely—coconut burns quickly! Cool completely before using.
💡 Stovetop option: Toast in a dry skillet over medium-low heat, stirring constantly, 5–7 minutes.
- Mix the Dough
In a medium bowl, combine cooled toasted coconut, sweetened condensed milk, vanilla, and salt. Stir with a silicone spatula until well blended and thickened (2–3 minutes). Mixture should hold together when pinched—if too wet, chill 10 minutes; if too dry, add 1 tsp milk. - Shape the Snowballs
Using a cookie scoop, portion dough and roll into 24 smooth 18–20 g balls. For clean hands, lightly dampen palms with water or dust with powdered sugar between batches.
Place shaped balls on a parchment-lined tray. Chill uncovered in the freezer for 25–30 minutes (or fridge 45–60 min) until firm.
- Coat Generously
Place sifted powdered sugar in a shallow bowl. Working in batches, roll each chilled ball until fully coated. For extra “snowy” effect, roll twice: after first coating, let rest 2 minutes, then roll again.
Arrange on a serving platter. If desired, lightly dust with edible glitter using a fine sieve.
Store in an airtight container, layered with parchment, at room temperature (up to 5 days) or refrigerated (up to 2 weeks). Bring to room temp 15 minutes before serving for best texture.