By Angelika Hanna
These fudgy cool dessert balls are a traditional Christmas treat in families of Newfoundland, Eastern Canada.
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min + chilling time in the fridge
Yield: Approx. 45 balls
Cuisine: Canadian – Newfoundland
Author: Angelika Hanna / Zest4Food
- 3 cups sugar
- 3/4 cups melted butter
- 1 1/4 cup milk
- 3 cups rolled oats
- 1 cup shredded coconut, unsweetened
- 12 tbsp cocoa powder, unsweetened
- Extra coconut to coat the balls
- In a large saucepan, combine the sugar, butter, and milk. (The mixture will foam up while boiling, so a large pot is recommended.)
- Boil gently over medium heat for 5-6 min, or until mixture reaches about 230 degrees Fahrenheit on a candy thermometer. (Start timing when the mixture is fully at a boil. Don’t stir while it boils.)
- In a bowl, combine together the oats, coconut, and cocoa powder.
- Add the boiled mixture to the dry ingredients and combine well.
- Let cool off until the batter firms up slightly to shape the balls.
- Form 1 1/2-inch balls. Roll in shredded coconut.
- Place your balls on a plate in the fridge to chill and firm up completely. (Don’t pile them up or put in a bowl because they can still stick to each other.)
- When cool and firm, you can put them in a freezer bag and store them in the freezer.
- They freeze very well and keep fresh for several weeks in the freezer. (I like them best out of the freezer; they taste like fudgy chocolate ice cream when frozen.)