Welcome! If you are new here you have stopped in at the perfect time! This week as been a hub of activity. Monday was the kickoff to Christmas Cookie Week where I shared my recipe for Empire Cookies. Tuesday I shared my Christmas tablescape as part of a fabulous blog hop of very talented home décor bloggers. Today we continue Christmas Cookie Week with an old family recipe for Coconut Cherry Snowballs.
And it’s only Wednesday!!
You will definitely want to visit the 27 links below for endless inspiration for your holiday baking! Classics like shortbread and gingersnaps, as well as Grinch cookies and Rudolph Reindeer cookies. There is really something for everyone!
Oh, and lets not forget the contest for the chance to win a collection of Nielsen-Massey flavors and extracts!
Being in the kitchen and baking at Christmas time has long been one of my favourite things about the holidays.
Not so many years ago, my mother and I started a fund raising effort for our Church selling Christmas Cookie trays to fellow parishoners of our small church, but it quickly morphed to orders for over 100 trays each year! Each tray had 4 dozen cookies including a wide selection of seasonal favourites. That is a lot of baking!
It got to be too big a job and since our parish was being reviewed for closure, that fundraiser was put on the shelf.
I have to admit I was glad to be back baking for just my family and friends, as I am sure all the volunteer bakers were! We never expected it to get that big, but we had a great bunch of ladies with years of experience and family recipes that made our cookie trays outstanding!
Coconut Cherry Snowballs is a recipe passed down from my mom. It is a no-bake recipe, which I love because I can make them while another recipe is in the oven! All you need is one pot and a free burner on the stove.
This sweet, chewy snowball is loaded with dates, pecans, cherries, and crispy rice cereal, and pure vanilla, all rolled in sweet coconut.
Given it has dates and nuts, it is almost health food!!
I roll mine quite large and the recipe yielded about 2 dozen, but if you roll them a bit smaller you can get about 3 1/2 dozen from one recipe.
I have been using Nielsen-Massey vanilla for years, so I was delighted when the sent me a bottle to help with the preparation of my recipe today. I have tried other brands, but always go back to theirs. It is the only one that as soon as I open the bottle it smells like I have just cut into a fresh vanilla bean to scrape out the seeds!
Using quality ingredients always results in a better finished product in my opinion!
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. They are all-nature pure flavors made with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. I love that they are gluten-free and allergen-free, not to mention GMO-free, all-natural and Kosher.
You can find the complete recipe for the Coconut Cherry Snowballs down below, but be sure to enter the contest for your chance to win.
Ellen from Family Around the Table has brought together over 20 very talented bloggers who are sharing their favourite #ChristmasCookies recipes today! You will find all the links below!
Until next time…..
Contest open to US and Canadian residents (except where prohibited by law).
- Cafe Mocha Cookies by Daily Dish Recipes
- Cardamom Shortbread Bars by Culinary Adventures with Camilla
- Chocolate Coconut Almond Dipped Shortbread by Making the Most of Naptime
- Chocolate Mint Chip Cookies by Cooking with Carlee
- Chocolate Oreo Peppermint Cake Mix Cookies by Soulfully Made
- Chocolate Sugar Cookie Recipe by Making Miracles
- Christmas Sprinkle Cookies by Books n Cooks
- Chunky Cranberry Double Chip Cookies by Family Around the Table
- Coconut Cherry Snowballs by Red Cottage Chronicles
- Cranberry Christmas Balls by Palatable Pastime
- Double Chocolate Nutella Sandwich Cookies by House of Nash Eats
- Easy White Chocolate Peanut Butter Cookie Bars by Jonesin’ For Taste
- Eggnog Cookies by Caroline’s Cooking
- Frosted Eggnog Cookies by A Day in the Life on the Farm
- Grandma’s Gingersnap Cookies by Tip Garden
- Grinch Cookies by Strawberry Blondie Kitchen
- Heavenly Almond Cookies by Faith, Hope, Love & Luck Sruvive Despite a Whiskered Accomplice
- Recipe Title Here by The Freshman Cook
- Mocha Crinkle Cookies by Bear & Bug Eats
- Norwegian Chocolate Chip Cookies by Jolene’s Recipe Journal
- Opa’s Chocolate Chip Cookies by Kate’s Recipe Box
- Pistachio Cranberry Macaron by A Kitchen Hoor’s Advenutres
- Rudolph Reindeer Cookies by Everyday Eileen
- Snow Kisses by Cindy’s Recipes and Writings
- Snowflake Cookies by The Redhead Baker
- Toffee Chocolate Chip Cookies by The Bitter Side of Sweet
- 1/2 cup chopped maraschino cherries
- 1 cup chopped dates
- 1 cup brown sugar, lightly packed
- 1 cup chopped pecans
- 1 egg, beaten
- 1/2 cup butter
- 1 teaspoon pure vanilla extract
- 2 1/2 cups krispy rice cereal
- 1/2 cup sweetened shredded coconut
- In a large saucepan combine cherries, dates, brown sugar, pecans, egg and butter. Bring to boil over medium heat, stirring often. Reduce heat to low and simmer for 10 minutes, stirring often.
- Remove from heat and add vanilla and cereal, stir to combine.
- Set aside to cool for 15 minutes.
- Roll into small, bite sized balls and roll in coconut. Place on cookie sheet and chill in the refrigerator over night.
- Spray your clean hands with non-stick spray when rolling the balls to prevent the mixture from sticking.
- Best stored layered between sheets of waxed paper either in the refrigerator or freezer