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Sugar 'n' Spice Coconut Snowballs




Source of Recipe


Source: Christmastime Treats


List of Ingredients




1 package (7 ounces) shredded sweetened coconut, toasted

1 angel food cake, about 10 ounces

2 cups confectioners' sugar

1 teaspoon vanilla extract

About 3/4 milk or heavy cream, divided

Ground cinnamon for sprinkling



Recipe



Fill a shallow bowl with 1 cup of the coconut. Let your kids break or pull the cake apart into chunks the size of large marshmallows.


Place the confectioner's sugar in a bowl. Add the vanilla and 1/2 cup milk and stir to combine. Stir in more milk, 1 tablespoon at a time, until the icing is smooth and moderately runny.


Using a fork, pierce a chunk of cake and dip it into the frosting. Hold the chunk above the bowl, and use a spoon to coat any unfrosted surfaces. Don't let it get too soggy. Pat or roll the chunk in coconut, then place it on waxed paper and sprinkle with cinnamon. repeat with the other chunks, refilling the bowl with coconut as needed. Let the snowballs set for 20 minutes before serving/ they are best eaten the day they are made.


To toast coconut: Preheat an oven to 325 degrees F. Spread the coconut on a baking sheet. Bake, stirring occasionally, until golden, about 10 minutes.