'Tis the season to get busy in the kitchen!
Photo credit: Food Network

‘Tis the season to be a jolly baker — even if you are not oven-tested. Here is a sure-proof recipe that is quick and easy to follow and will reward you with sweet, almond-coconut goodness. And without the use of heavier ingredients like butter and cream, it’s quite light and healthy without comprising taste!

Almond Snowballs, Yields 9 – 18 pieces

Prep time: 10 min

Cooking time: 12 min


  • 2 egg whites
  • Pinch coarse salt
  • 1/3 cup sugar
  • 1 1/2 cups, about 6 ounces, shredded coconut
  • 1 teaspoon almond extract
  • 1/4 teaspoon grated or ground nutmeg
  • 3 tablespoons all-purpose flour
  • 9 candied red cherries, halved
  • 1/4 cup sliced almonds


  • Preheat oven to 350 degrees F.
  • In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
  • Using a melon baller or other small scoop, or working with 2 spoons, form 9 “snowballs” a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

Your contribution is appreciated.

Make a Donation

BK Reader is brought to you for free daily. Please consider supporting independent local news by making a donation here. Whether it is $1 or $100, no donation is too big or too small!

Leave a comment

Your email address will not be published. Required fields are marked *