20 Days of Cookies - Day 19

Day 19: Coconut Snowballs

I think I posted it once before, but I'm a sucker for anything coconut and will put it on any baked good I am allowed. This recipe however is an homage to my mother's favorite dessert growing up; Hostess Snowballs! I've simplified the steps by using a cake mix from a box (eeek, don't call me Sandra Lee!) then have made everything else from scratch. Easy and delicious! (Note: I opt not to toast the coconut to stay true to the snowy effect, but if looks and Holiday sprit are not at the forefront of your mind, by all means, toast it!)

1 box white cake mix

2 whole eggs, at room temperature

1/2 stick butter, softened

2 large egg white, separated when cold, whites then brought to room temperature

1/2 cup sugar

1/2 tsp vanilla

2 cups confectioners sugar, sifted

2 Tbs milk

1 tsp Tahitian vanilla extract

2 cups flaked sweetened coconut

• Preheat oven to 350ºF. Beat cake mix, eggs and butter together to form batter. Chill in fridge for at least 1 hour. Using medium-sized ice cream scoop, divide batter evenly on parchment paper lined baking sheets. Bake 15 minutes or until cakes bounce bake when touched. Set aside and allow to cool completely.

• Meanwhile, make filling by combining egg whites and sugar in stand mixer bowl set over pot of simmering water and whisk until sugar is dissolved. Place bowl on mixer and whip on high until soft and creamy. Fold in vanilla.

• Using a piping bag fitted with small-medium tip, fill bag with marshmallow filling and pipe directly into bottoms of cake.

• Combine confectioners sugar, milk and vanilla to make icing. Dip each filled cake into icing immediately followed by rolling in flaked coconut. Set aside until icing has set, about 20 minutes. Enjoy with a creamy mug of hot chocolate by the fire!