Aunt Ruthie's Coconut Snowballs
- 1 1/2 cups all-purpose flour
- 1 1/2 cups confectioners' sugar
- 16 large egg whites
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- Two 14-ounce cans unsweetened coconut milk
- 1 cup granulated sugar
- 6 cups sweetened shredded coconut (21 ounces or three 7-ounce packages)
- Marhsmallow Frosting
- Preheat the oven to 350.
- Line the bottoms of two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk the flour with 1/2 cup of the confectioners' sugar.
- In a very large bowl, beat the egg whites with the lemon juice and salt at high speed until soft peaks form.
- Beat in the remaining 1 cup of confectioners' sugar, 1/4 cup at a time, and continue beating until firm peaks form.
- Sift the dry ingredients over the egg whites and fold them in completely.
- Divide the batter between the 2 prepared pans and smooth the tops.
- Bake for about 25 minutes, or until golden and the tops spring back when lightly tapped.
- Invert the cake pans onto a wire rack and let the angel food cakes cool completely.
- Run a knife around the edge of each cake and unmold.
- Peel off the parchment paper.
- Using a 3-inch round cookie cutter, stamp out 14 rounds total.
- In a medium saucepan, combine the coconut milk and granulated sugar and cook over moderate heat, stirring, until the sugar is dissolved.
- Transfer the mixture to a large shallow glass or ceramic baking dish and let cool.
- Add the cake rounds and let soak for 5 minutes.
- Transfer the soaked cake rounds to a wire rack set over a baking sheet and let drain for 10 minutes.
- Line a large baking sheet with wax paper.
- Spread half of the shredded coconut on a large platter.
- Fill a pastry bag fitted with a large round tip or a large sturdy plastic bag with a corner snipped off with some of the Marshmallow Frosting.
- Pipe Marshmallow Frosting onto 2 of the soaked cake rounds, covering the entire top.
- Invert the rounds into the shredded coconut and press lightly.
- Pipe frosting onto the top and sides of the rounds and sprinkle some of the remaining coconut all over to cover them completely.
- Tap off any excess.
- Transfer the snowballs to the wax paperlined baking sheet and continue making snowballs.
- Refrigerate them until set, about 1 hour.
flour, sugar, egg whites, lemon juice, salt, unsweetened coconut milk, sugar, coconut, marhsmallow frosting
Taken from www.foodandwine.com/recipes/aunt-ruthies-coconut-snowballs (may not work)