Newfoundland snowballs are soft, fudgy no-bake confections made with cocoa, rolled oats and coconut, then rolled in more coconut. Family recipes vary in their milk, butter and oat-to-coconut ratios. This measured version uses unsweetened evaporated milk and sets in the refrigerator.
Newfoundland snowballs are soft, fudgy no-bake confections made with cocoa, rolled oats and coconut, then rolled in more coconut. Family recipes vary in their milk, butter and oat-to-coconut ratios. This measured version uses unsweetened evaporated milk and sets in the refrigerator.
Step 1Wash hands with soap and warm water for 20 seconds. Measure the ingredients. In a heatproof bowl, mix the oats, 40 g coconut and cocoa until evenly combined.
Step 2Combine the sugar, melted butter and unsweetened evaporated milk in a medium saucepan. Stir over medium heat only until the sugar dissolves and the mixture reaches a full boil.
Step 3Stop stirring. Boil gently until a candy thermometer reads 230°F (110°C), about 5 minutes from the full boil; remove from the heat.
Step 4Carefully pour the hot syrup over the oat mixture. Add the vanilla and stir until evenly coated. The mixture will be soft.
Step 5Let the steam subside briefly, transfer to a shallow container and refrigerate promptly. Chill until firm enough to scoop, at least 2 hours; do not add extra oats while warm.
Step 6With clean hands or a small scoop, form 24 balls about 3.5 cm wide. Roll each in the remaining coconut. If the mixture softens, chill it again before continuing.
Step 7Refrigerate until set. Keep covered at 4°C (40°F) or colder; return serving leftovers to the refrigerator within 2 hours.
These chocolate-oat coconut snowballs are a chilled Newfoundland treat, often made for Christmas and shared year-round. Use fine, unsweetened coconut for an even coating. Keep the milk-based confection refrigerated at 4°C (40°F) or colder; use within 2–3 days or freeze for up to 1 month. Do not leave it at room temperature for more than 2 hours.
Rounded estimate per snowball for 24 pieces, calculated from typical values for sugar, unsalted butter, evaporated milk, oats, coconut, cocoa and vanilla. The batch contains about 2,870 kcal, 360 g carbohydrate, 47 g protein, 158 g fat, 41 g fibre and 220 mg sodium. Brands and ball size change the result; this is not a laboratory analysis.
Contains milk and coconut. Oats may have wheat or gluten cross-contact; check labels if avoiding these ingredients. No raw flour or egg is used. Wash hands and tools before shaping. Refrigerate promptly, keep at 4°C (40°F) or colder, and use within 2–3 days or freeze for up to 1 month. Return serving leftovers to the refrigerator within 2 hours; discard food left out longer. Do not judge safety by smell or taste alone.
No. It is much sweeter and thicker than unsweetened evaporated milk and can change the set. Use unsweetened evaporated milk.
