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Ho-Ho Snowballs

Ho-Ho Snowballs from Coming Home with Gooseberry Patch Cookbook	Opens photo in lightbox. Hit Escape or X to exit lightbox.

from Coming Home with Gooseberry Patch

Makes about 60

2 6-ounce packages white chocolate chips
1/4 cup heavy cream
2 tablespoons bourbon or heavy cream
6-ounce package slivered almonds, very finely ground
1-1/2 cup sweetened flaked coconut

Place chocolate chips and cream in a medium bowl set over a pan of hot (not boiling) water; stir until melted and smooth. Stir in bourbon or cream and almonds. Spread in a lightly greased 8"x8" baking pan. Chill for about one hour, until firm. Cut into one-inch squares; roll each square into a ball, then roll in coconut. Keep chilled. Makes about 5 dozen.

Note:

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Reviews of Ho-Ho Snowballs:

1-5 of 19 reviews   Next >>

  Kristen in Windber PA  Dec 30, 2012
Would make this again.
Absolutely YUMMY! Big hit the cookies exchange! 5 stars

  Bonnie in N.Y  Dec 19, 2012
Would make this again.
I liked them I followed the persons comment about adding some coconut to the middle,I am making them again for my sons school party!! 5 stars

  A cookie baker in NC  Dec 22, 2011
Would make this again.
These are extremely rich. My children are not fans of coconut so we rolled them in powdered sugar for the same effect. 4 stars

  Christmas Partier in Boise Idaho.  Dec 19, 2011
Would make this again.

I made these twice. The first time I made them I followed the recipe exactly and the flavor was bland and just not what I hoped for. I made them again and adjusted it a bit. I ended up using 3T. of jim beam and got a bit more flavor and I also toasted about 7oz. of almond and 1/2 C. of coconut that I melted into the chocolate. Even though I toasted the ingredients that I mixed into the chips, itís still best to finish with untoasted coconut, otherwise your Christmas snowballs will look like something someone found out in the hay barn while cleaning stalls. These are fantastic; I just really enjoy the rich flavor of the toasted nuts and coconut.
5 stars

  A cookie baker in Florida  Dec 10, 2011
Would make this again.
I found this recipe yesterday and made these last night to bring to a cookie swap party today. Not only were they a hit, but they won the contest for "most delicious" out of 20+ other cookies! These things are divine, especially after letting them chill in the fridge overnight.

This recipe WILL yield 60 IF you make them small enough, but you can make them any size you want. I doubled the recipe and got over 120 bite-sized cookies (almost more like candy).

Only changes I made was adding some coconut into the white chocolate mixture (so it was inside and outside the cookie) and I used rum instead of bourbon (a little generously, too). PERFECT combination of flavors.
5 stars

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