Coconut Snowballs

Preparation

Baking Directions:

Preheat oven to 325°F.

Grease and flour each 31⁄2-inch cup of two 6-cup mini ball pans* or 48 cake pop molds.

In a large bowl whisk together the egg yolks, 1⁄2 cup of the sugar, and coconut oil.

Add coconut milk; whisk until just combined.

In another large bowl sift together cake flour, baking powder, and salt.

Sift flour mixture over egg mixture.

Using a rubber spatula, fold in flour mixture until smooth.

In a medium bowl beat egg whites and cream of tartar with an electric mixer on high speed until foamy.

Slowly add remaining 1⁄4 cup sugar; beat until medium-soft peaks form.

Add one-third of the egg whites to batter; stir until no streaks of white remain.

Gently fold in remaining egg whites and vanilla until completely combined.

Spoon about 1⁄3 cup batter into each prepared 31⁄2-inch ball cup, or a rounded tablespoon into each cake pop mold.

Bake 31⁄2-inch balls 18 to 20 minutes or cake pops 10 to 12 minutes or until a toothpick inserted near center comes out clean.

Remove from oven.

Cool 5 minutes on wire rack.

Remove cakes from pans; cool completely on wire rack.

Double Vanilla Frosting: In a large stainless-steel bowl combine egg whites and sugar.

Set bowl over a large saucepan of simmering water (bottom of bowl should not touch water).

Whisk egg white mixture constantly until sugar melts and an instant-read thermometer registers 160°F, about 7 to 10 minutes.

Remove bowl from saucepan.

Using an electric mixer, beat mixture on high speed until it doubles in volume, holds a peak, and is cool, about 12 minutes more.

Reduce speed to medium-low.

Slowly beat in butter, a few pieces at a time.

Using a rubber spatula, fold in vanilla bean paste and vanilla.

To assemble 31⁄2-inch balls, in a small bowl combine 1 cup of the frosting and raspberry preserves.

Place filling in a pastry bag fitted with a small round tip.

Insert tip of pastry bag into the center of the flat sides of cakes; squeeze to fill.

Use frosting to attach two cakes, flat sides facing in.

Using a small offset spatula, cover each snowball with remaining frosting.

Press coconut flakes in an even layer to cover each snowball.

Makes 6 large snowballs or 48 cake pop snowballs.

Tips:

* We used Wilton's Mini Ball Pan ($13.99, wilton.

com).

Don't have the pan?

You can also use twenty 21⁄2-inch muffin cups or forty-eight 13⁄4-inch mini muffin cups.

Grease and flour cups as above.

For standard muffin size, spoon in 1⁄4 cup batter and bake 15 to 18 minutes.

For mini muffin size, spoon in 1 rounded Tbsp.

batter and bake 10 to 12 minutes.

Pipe filling and frost as above.

Nutrional information: Each 1⁄2 snowball serving 507 cal, 34 g fat, 105 mg chol, 239 mg sodium, 48 g carb, 2 g fiber, 5 g pro.

Each cake pop serving 148 cal, 10 g fat, 31 mg chol, 70 mg sodium, 14 g carb, 1 g fiber, 2 g pro.