Newfoundland Snowballs

On the East Coast, no Christmas is complete without a tin of snowballs. These chocolatey, oat-filled, coconut-rolled treats are as much about memory as flavour. Simple, affordable, and made from pantry staples, they became a Newfoundland holiday tradition that still connects families and communities today.

Prep Time: 20 minutes (plus 2 hours cooling)

Total Time: 2 hours 20 minutes

Makes: About 5 dozen

Ingredients

• 2 cups sugar (white or brown)

• ¾ cup butter, melted

• 1 ¼ cups evaporated milk

• 2 ½ cups unsweetened coconut

• 12 tbsp cocoa powder

• 1 tsp vanilla extract

• 3 ½ cups rolled oats

• Extra 1 ½ cups unsweetened coconut (for rolling)

Method

• Cook base: In a large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat for 5 minutes, until mixture reaches 230°F on a candy thermometer or bubbles vigorously.

• Mix in dry ingredients: Remove from heat. Stir in rolled oats, 1 cup of coconut, cocoa powder, and vanilla. Mix well until fully combined.

• Cool: Let mixture rest for at least 2 hours, until firm enough to handle.

• Shape: Roll into 1-inch balls, then coat in the extra coconut.

• Store: Keep in the fridge or freezer — they’ll last for weeks.

Variations

• Mocha version: Add 1 tbsp instant coffee granules with the cocoa.

• Nutty snowballs: Stir ½ cup chopped walnuts into the mixture before cooling.

• Festive touch: Roll in coloured coconut (tinted with a few drops of food colouring) for holiday trays.