Almond Snowballs Recipe - Cooking Index
Almond Snowballs Recipe - Cooking Index
| 2 | Egg whites | |
| 1 | Coarse salt | |
| 1/3 cup | Sugar | |
| 1 1/2 cups | Shredded coconut - (abt 6 oz) | |
| 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.
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 ball 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.
This recipe yields 18 snowballs (small scoop) 9 snowballs (large scoop).
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D25) - from the TV FOOD NETWORK
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