Best 6 Pink Snow Balls Recipes

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Satisfy your sweet tooth and indulge in a delightful culinary adventure with our collection of pink snowball recipes. These charming treats are not only visually appealing but also offer a burst of flavor that will tantalize your taste buds. From the classic coconut-coated snowballs to the decadent chocolate-dipped and festive sprinkle-adorned variations, our recipes cater to every palate and occasion. Whether you're seeking a simple no-bake option or a more elaborate creation, we've got you covered. So, gather your ingredients, preheat your oven, and let's embark on a journey of pink snowball bliss.

Let's cook with our recipes!

SNOWY PINK COCONUT BUNDT CAKE



Snowy Pink Coconut Bundt Cake image

Feeling nostalgic for the pink Snowball snack cake? Try our giant version -- a moist chocolate cake covered in sweet marshmallow topping and covered with bright pink coconut.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 14

Nonstick cooking spray
One 15.25-ounce box devil's food cake mix (plus required ingredients)
6 tablespoons unsalted butter, at room temperature
1 cup marshmallow creme
1/2 cup confectioners' sugar
1 tablespoon heavy cream
2 cups unsweetened shredded coconut
1/4 cup confectioners' sugar
Pink gel food coloring
One .25-ounce envelope unflavored gelatin (2 1/2 teaspoons)
3/4 cup granulated sugar
1/4 cup corn syrup
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract

Steps:

  • For the cake and filling: Coat a 12-cup Bundt pan with cooking spray. Prepare and bake the devil's food cake according to the package directions. Let cool completely.
  • Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and heavy cream and beat until fluffy, about 3 minutes. Transfer the marshmallow mixture to a piping bag fitted with a long thin round tip.
  • Flip the cake so it is flat-side up. Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter.
  • For the topping: Combine the coconut and confectioners' sugar in a large resealable plastic bag, seal and shake well. Dissolve 5 to 6 drops of food coloring in 2 tablespoons water in a small bowl. Drizzle the food coloring over the coconut and toss well, massaging the bag with your hands to evenly distribute the color.
  • Combine the gelatin with 6 tablespoons water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/4 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 5 to 6 minutes. Remove from the heat.
  • Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the vanilla and bloomed gelatin. Whip on high speed until thick and fluffy, about 6 minutes.
  • Spread the marshmallow mixture all over the cake with a small offset spatula. Pat the coconut all over the cake. Let sit 30 minutes for the topping to set before serving.

SNOWBALLS II



Snowballs II image

These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago!

Provided by Lori Dehn

Categories     Desserts     Cookies

Time 45m

Yield 30

Number Of Ingredients 8

1 cup butter
½ cup confectioners' sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 cup chopped pecans
⅓ cup confectioners' sugar for dusting, or as needed
¼ cup finely crushed peppermint candy canes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
  • Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g

PINK SNOW BALLS



Pink Snow Balls image

These delicious decadent snow balls are cake like treats,coated in pink coconut I'm unsure of the origin's of this Pretty in Pink Treat. They resemble whoopie pies: Snow balls are neither a cookie or a pie. They have a soft cake like texture but can be moulded and shaped like scones.

Provided by Mike Chetty

Categories     Other Appetizers

Time 40m

Number Of Ingredients 9

125 g butter, room temperature
125 ml cream
200 g jam, any flavor i used raspberry jam
125 g castor sugar
625 ml self rising flour
5 ml red food coloring
1 1/2 c desiccated coconut
1 tsp vanilla extract
375 ml boiling water

Steps:

  • 1. sift flour
  • 2. cream butter and castor sugar
  • 3. add cream and continue to whisk until soft and fluffy
  • 4. add flour to cream mixture and knead to make a soft dough
  • 5. divide dough into 24 balls and then flatten and place onto a cookie sheet or muffin pan
  • 6. prepare baking pan by applying a spread of melted butter and then sprinkle some flour onto pan shaking off any excess flour
  • 7. place flattened balls onto baking pan then place into a preheated oven set at 180 degrees centigrade and bake for 15 minutes
  • 8. meanwhile add boiling water to the jam of your choice and beat together with a whisk, until smooth next add in the vanilla extract and the red food color and mix
  • 9. remove baked snow balls from oven and allow to cool
  • 10. add the snowballs in the jam mixture and then sandwich cakes together and roll into the desiccated coconut
  • 11. place on platter and allow to cool....enjoy

CREAM OF NECTAR SNO-BALL



Cream of Nectar Sno-Ball image

Provided by Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 cup sugar
1 cup bottled spring water
1/2 cup whole milk
1/2 ounce cream nectar flavor
1/2 teaspoon vanilla
1/2 teaspoon pink food coloring

Steps:

  • In a small saucepan, mix the sugar and spring water and start mixing with a spoon until the sugar dissolves. Then add the milk, cream nectar flavor, vanilla and pink food coloring and stir again. Shave 1 bowl of ice, then pour syrup over. Make sure you pour syrup between each layer.

KETO SNOWBALL COOKIES



Keto Snowball Cookies image

If you're on the ketogenic diet or just looking to lower carbs, making keto snowball cookies from scratch is a wonderful option for a sweet snack or after-dinner treat. Look for erythritol, which is made by multiple brands, near the sugar substitutes in the baking aisle. -Dawn Parker, Surrey, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 7

2/3 cup almond flour
1 cup finely chopped pecans
Granulated erythritol equivalent to 1/4 cup granulated sugar
7 tablespoons butter, softened
1 teaspoon vanilla extract
Dash salt
Powdered erythritol

Steps:

  • In a large bowl, combine the first 5 ingredients. Stir in butter until evenly blended. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake until slightly golden around edge, 10-12 minutes. Remove to wire racks to cool slightly. While still warm, gently roll in powdered erythritol. Cool completely on wire racks. Store in an air-tight container.

Nutrition Facts : Calories 106 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 45mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

PINK COCONUT SNOWBALL CAKES



Pink Coconut Snowball Cakes image

These are so adorable. They would be good for a girls party or a shower. These need to be made ahead of time as they are a bit labor-intensive.

Provided by SweetySJD

Categories     Dessert

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 15

3/4 cup butter, softened
1 1/2 cups sugar
3 large eggs, room temperature
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk, room temperature
1 1/2 teaspoons vanilla
1 1/2 cups flaked coconut
1/2 cup butter, softened
12 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
red food coloring
2 1/2 cups flaked coconut

Steps:

  • Make the cupcakes:.
  • Heat oven to 350°F; prepare 10 large size muffin tins. I suggest not using paper liners for this. If you do you will have to remove them before frosting.
  • Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
  • Beat in eggs, one at a time.
  • Beat well.
  • Sift flour with baking powder and soda.
  • Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
  • Repeat, beginning and ending with flour mixture. Scrap well after each addition.
  • Fold in coconut.
  • Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
  • Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
  • Make the frosting:.
  • Combine butter, cream cheese, vanilla and sugar in a large bowl and beat until smooth and spreadable. Add a drop of food coloring and blend to make a light pink frosting.
  • To make the snowballs:.
  • When cupcakes are cool, freeze them on parchment paper about 20 minutes.
  • Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
  • Freeze on parchment again for at least 30 minutes, up to 1 day.
  • Spread a second, thick, even layer of frosting all over them.
  • Sprinkle generously with coconut, about 1/4 cup per snowball.

Nutrition Facts : Calories 798, Fat 46.4, SaturatedFat 31.1, Cholesterol 162.9, Sodium 549.6, Carbohydrate 89.5, Fiber 1.9, Sugar 67.9, Protein 9.1

Tips:

  • Use fresh and high-quality ingredients: This will ensure that your pink snowballs taste their best. Look for fresh, ripe strawberries and a good quality white chocolate.
  • Chill the strawberries before dipping them in chocolate: This will help the chocolate set more quickly and smoothly.
  • Use a double boiler or a microwave to melt the chocolate: This will help prevent the chocolate from burning.
  • Dip the strawberries in the chocolate one at a time: This will help prevent the chocolate from getting too thick and clumpy.
  • Place the chocolate-covered strawberries on a parchment paper-lined baking sheet: This will help prevent them from sticking to the pan.
  • Refrigerate the chocolate-covered strawberries for at least 30 minutes before serving: This will help the chocolate set completely.

Conclusion:

Pink snowballs are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up fresh strawberries, and they are always a hit with kids and adults alike. With just a few simple ingredients, you can create a batch of pink snowballs that are sure to please everyone. So next time you are looking for a fun and festive treat, give pink snowballs a try!

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