Sometimes the very best recipes quietly slip into the background, tucked away in old notebooks or fading memory—until something brings them back to life again. That was exactly the case for Rebecca Rather’s Coconut Snowballs.
When she was asked to cater a ladies’ gathering in Horseshoe Bay, Rebecca decided to include these nostalgic treats among the dessert offerings. What happened next was nothing short of delightful—they vanished within minutes. Plates were left empty, guests were asking for seconds, and more than a few were eager to leave with the recipe in hand.
It didn’t take long to understand why. From the very first bite, these little snowballs work their magic. Lightly sweet with just the right touch of texture from puffed rice cereal, they strike that perfect balance of soft and crisp. Each bite feels like a small indulgence—simple, satisfying, and just a bit irresistible.
Some recipes fade, but the truly special ones always find their way back.
Coconut Snowballs
Ingredients
- 1/2 cup butter 1 stick
- 2 egg yolks large
- 2/3 cup sugar
- 1 pound chopped dates
- 1 tsp vanilla extract
- 1/4 tsp Kosher salt
- 2 cups puffed rice cereal
- 1 cup pecans chopped
- sweetened shredded coconut for coating
Instructions
- In a large saucepan, combine the butter, egg yolks, and sugar. Stir over medium-low heat until the butter melts. Add the dates and continue cooking and stirring for about 5 minutes. (The dough will be difficult to stir, but persevere as best you can.)
- Remove from the heat and stir in the vanilla, salt, puffed rice, and pecans
- Roll the dough into bite-sized balls (about 1 inch in diameter). Roll the balls in the shredded coconut to coat. The cookies will keep for up to 1 week in an airtight container or up to 1 month well wrapped and frozen.