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Coconut snowballs




Source of Recipe


First published in Chatelaine's 12/2002 issue.


List of Ingredients




1/2 (250-g) pkg vanilla wafers, about 44 cookies
1 cup (250 mL) pecan halves
2/3 cup (150 mL) icing sugar
2 tsp (10 mL) finely grated orange peel
2 tbsp (30 mL) dark rum or Kahlúa or orange-flavoured liqueur
2 tbsp (30 mL) corn syrup
1 tbsp (15 mL) water
1/4 cup (50 mL) orange juice
1/2 cup (125 mL) sweetened, medium, desiccated coconut flakes

Recipe



. Place wafers and pecans in bowl of a food processor fitted with a metal blade. Pulse until finely ground. Add sugar and orange peel. Pulse just until mixed. In a small bowl, stir rum with corn syrup and water. With food processor running, pour corn syrup mixture through feed tube, processing until wafer mixture is just moist.

2. Place orange juice and coconut in separate small bowls. With your hands, shape wafer mixture into 1-inch (2.5-cm) balls. Dip balls in juice, then roll in coconut, pressing flakes firmly into ball. Store balls between sheets of waxed paper in single layers in an airtight container. Refrigerate at least 4 hours, but preferably overnight, before serving.