Description
Snowy Eggless Coconut Snowballs are soft, syrup-dipped treats rolled in colourful coconut and filled with a light icing. A nostalgic eggless treat that’s perfect for weekend baking.
Ingredients
Units
Scale
Dough
- 2 cups sugar
- 2 tbsp oil
- 1/2 cup = 125 g margarine (softened)
- 3 cups Self-Raising flour
- 1 cup buttermilk
Syrup
- 1 cup water
- 1 1/2 cups sugar
Filling
- 2 tbsp milk
- 2 tbsp icing sugar
Coating
- Coloured coconut
Instructions
- Preheat your oven to 350⁰F (180⁰C) and lightly grease a baking sheet.
- In a mixing bowl, cream together 125 g margarine and 2 cups sugar until it’s pale and a bit fluffy.
- Add 2 tbsp of oil and mix again.
- Pour in 1 cup buttermilk and mix until combined.
- Add 3 cups of self-raising flour gradually and mix to form a soft dough.
- Gently knead just until smooth.
- Break off golf ball-sized pieces and roll lightly.
- Place them on your greased tray, leaving a bit of space.
- Bake for about 15 minutes until just set and lightly golden underneath. They should stay soft.
- While baking, make the syrup.
- In a saucepan, heat 1 cup of water and 1 1/2 cups of sugar, stirring until the sugar dissolves completely.
- Let it simmer for a few minutes, then keep it warm, only boiling.
- Once the cakes come out of the oven, let them cool slightly. If they’re too hot, they’ll fall apart in the syrup.
- Mix 2 tbsp milk with 2 tbsp icing sugar to make a simple filling.
- Slice each cake in half and sandwich with a bit of the icing mixture.
- Dip each sandwiched cake into the warm syrup briefly. Don’t soak too long, or they get soggy.
- Roll immediately in coloured coconut and set aside to dry slightly.
Notes
Prepared, tried, and tested by Sureka
Nutrition
- Serving Size: 1
- Calories: 383
- Sugar: 40.4 g
- Sodium: 65.3 mg
- Fat: 16.7 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 56.4 g
- Fiber: 0.6 g
- Protein: 2.7 g
- Cholesterol: 1.5 mg
