My First Snowball Fiasco
Let me tell you about my first try at these. I was so excited. I didn’t toast the coconut first. My snowballs looked like little pale ghosts. I still laugh at that.
Toasting is the secret. It turns the coconut a lovely gold. It makes the whole kitchen smell like a sweet, warm beach. Doesn’t that smell amazing? That golden color matters. It makes your treats look loved and special.
Why We Roll With Our Hands
You will get your hands sticky. This is good! It connects you to the food. Feeling the mix come together is part of the fun.
It reminds me of making mud pies as a kid. But this one you can eat! That messy, hands-on part matters. It turns ingredients into something you made yourself. What was your favorite thing to make with your hands as a child?
The Magic of No-Bake Treats
No oven needed! This is perfect for hot days. Or when you just can’t wait. You get a sweet treat without the heat.
Fun fact: The vanilla wafers and corn syrup are the glue. They hold everything together while the fridge firms them up. Chilling is your cooking step here. It’s a little kitchen trick that feels like magic.
A Little Cherry Story
I always keep dried cherries in my pantry. They are like little sweet-tart gems. One year, my grandson tried to eat them all before I could bake. I had to hide the bag!
In these cookies, they get plump from the amaretto. That almond flavor hugs the cherry. It’s a classic pair for a reason. Do you prefer cherries or raisins in your treats?
Making Memories in the Kitchen
This recipe is simple on purpose. It leaves room for talk and laughter. The real goal is not just cookies. It’s the time spent together.
Maybe you make these with a friend. Or for a quiet afternoon alone. Both are perfect. The act of creating something sweet matters. It’s a small gift you give to yourself or others. Will you share these with someone special?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sweetened shredded coconut | 2½ cups (7½ ounces/213 grams) | Divided, 1 cup for toasting |
| Vanilla wafer cookies | 5 cups (11 ounces/312 grams) | |
| Dried sweetened cherries | ½ cup | Chopped |
| Amaretto | ½ cup | |
| Confectioners’ sugar | 1 cup (4 ounces/113 grams) | |
| Table salt | ⅛ teaspoon | |
| Light corn syrup | ¼ cup |
Instructions
Step 1: First, let’s toast some coconut. Put one cup in a dry pan. Stir it over medium-low heat. Watch it turn a lovely golden color. This takes about five minutes. It smells like a tropical vacation. Tip it into a shallow dish to cool. (Keep your eye on it, it burns fast!)
Step 2: Now, grab your food processor. Add the vanilla wafers and the rest of the coconut. Whirl it all into fine crumbs. Dump these crumbs into a big mixing bowl. Add the chopped cherries, amaretto, sugar, salt, and corn syrup. Stir it all together until it’s one happy, sticky dough.
Step 3: Time to get your hands messy. Scoop out tablespoon-sized bits of dough. Roll each one into a ball between your palms. I like to dampen my hands a little first. It keeps the dough from sticking. What’s your favorite cookie shape to make? Share below!
Step 4: Roll each ball in that toasted coconut we made. Press gently so the flakes stick. Place your little snowballs on a plate. Now, they need a nap in the fridge. Let them chill for at least an hour. They’ll firm up perfectly. Then, they’re ready to bring a smile.
Creative Twists
These snowballs love to play dress-up. You can give them a whole new look. Try one of these fun ideas next time. They make the kitchen feel like a playground.
Swap the cherries for dried cranberries. They give a lovely tart little pop.
Roll them in crushed pistachios. The green looks so pretty and festive.
Add a tiny drop of almond extract. It makes the flavor sing even louder.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These cookies are wonderful all on their own. But I love making a little moment. Place a few on a vintage saucer. It feels so special. They’re lovely with a scoop of vanilla ice cream. The cold creaminess is just right.
For a drink, a cup of hot chocolate is my favorite. The marshmallows bobbing on top make me smile. For the grown-ups, a small glass of sherry is a nice match. It’s sweet and cozy. Which would you choose tonight?
Keeping Your Snowballs Perfectly Cozy
These little snowballs love the cold. They must live in your fridge. A sealed container keeps them happy for a week. You can also freeze them for a month. Just thaw them in the fridge before serving.
I love making a double batch. It saves so much time later. My grandkids know to check the freezer for treats. I once left a plate out overnight. They got a bit soft, but still tasted sweet.
Batch cooking matters for busy families. It means a homemade snack is always ready. This brings comfort on even the craziest days. Have you ever tried storing it this way? Share below!
Little Fixes for Big Smiles
Is your mixture too dry? Add a tiny bit more corn syrup. Just a teaspoon can help it stick. Is it too sticky to roll? Moisten your hands with a little water. This creates a barrier so it won’t stick to you.
The coconut won’t stick to the ball? Press the coating on gently. I remember when my first batch looked patchy. A firm press solved everything. Getting this right builds your kitchen confidence.
Why does this matter? A good texture makes eating more fun. It also means your treats will look beautiful. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use gluten-free vanilla wafers. Check all your labels to be sure.
Q: Can I make them ahead? A: Absolutely. They are a perfect make-ahead dessert. Make them up to three days before you need them.
Q: What if I don’t have amaretto? A: Use almond extract. Mix half a teaspoon with a little cherry juice or water.
Q: Can I make a smaller batch? A: You can easily cut the recipe in half. Just use a smaller bowl for mixing.
Q: Any fun twist? A: Try rolling them in crushed nuts or sprinkles. Fun fact: The amaretto gives them a lovely, grown-up flavor that kids enjoy too. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these sweet bites. They always remind me of snowy afternoons. My kitchen is a happier place with a jar of these on the counter.
I would love to hear about your baking adventures. Tell me all about it in the comments. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Cherry Almond No-Bake Snowballs
Description
No-Bake Cherry-Amaretto Cookies
Ingredients
Instructions
- Toast 1 cup coconut in 10-inch skillet over medium-low heat, stirring often, until golden, 3 to 5 minutes. Transfer to shallow dish and set aside.
- Process cookies and remaining 1½ cups coconut in food processor until finely ground, about 20 seconds; transfer to large bowl. Using wooden spoon or rubber spatula, stir in cherries, amaretto, sugar, salt, and corn syrup until evenly combined; set aside.
- Using 1-tablespoon measure or #60 cookie scoop, divide mixture into about 30 portions. Working with 1 portion at a time, roll portions between your lightly moistened hands to form balls, then transfer to dish with toasted coconut and roll to evenly coat, pressing to adhere; transfer to large plate. Refrigerate cookies until firm, at least 1 hour. Serve chilled or at room temperature. (Cookies can be refrigerated for up to 1 week.)
Notes
- Nutritional information is referenced in the text with ‘View Nutritional Information’ but the specific values are not provided. The calorie estimate is approximate.