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Pink Sno Balls

6 sno balls
Prep info
15 min prep + 25 min bake + 2 hrs cool & 30 min prep + 30 min finish
Prep time
Not set
Cook time
3 hours, 10 minutes
Time required
3 hours, 10 minutes
Oven preheat
Desserts - Misc
Not tried
American copycat snack food


  • For the cake:
  • 113 g unsalted butter (room temperature, plus more for coating molds)
  • 94 g Flour (Plain) (plus more for dusting molds)
  • 110 g Sugar (Dark Brown)
  • 50 g Sugar (Granulated)
  • 1/2 c Dutch-processed cocoa
  • 1/2 t baking soda
  • 1/8 t salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 c sour cream
  • 1/2 t chocolate extract (optional)
  • 1 t powdered instant coffee
  • 158 mL boiling water
  • For the meringue filling and frosting:
  • 200 g Sugar (Granulated)
  • 80 mL water
  • 4 large egg whites (room temperature)
  • 1/8 t salt
  • 1/2 t vanilla extract
  • 3 drop red food coloring
  • 2 c sweetened shredded coconut (preferably Baker's Angel Flake Coconut)
  • 3 drop red food coloring


0. Dissolve instant coffee into boiling water.

1. Heat oven to 350F (175C). Butter and flour the molds. Set aside. Using a stand mixer, beat the butter and sugars until fluffy, about 5 minutes.

2. Meanwhile, sift the flour, cocoa, baking soda and salt into a medium bowl and set aside. Add the egg and then the yolk to the butter and sugar mixture, scraping the bowl after each addition. Add the sour cream and extract, and mix until combined. Alternate adding the dry ingredients with the instant coffee mixture, beginning and ending with the flour. Fill the molds almost to the top. Bake until a toothpick inserted comes out clean, about 20 to 25 minutes. Set the pan on a wire rack and let cool 5 minutes. Run the tip of a knife around the rim of each cake and lift out. Place domes on a rack to cool completely.

3. In a small, heavy saucepan combine the sugar and water. Place over medium heat and boil, covered, for 3 minutes. Uncover and continue to cook until the syrup reaches the soft-ball stage (235F to 240F/112C to 115C) for another 3 minutes.

4. Meanwhile, using a stand mixer, beat the egg whites on high speed. When frothy, add the salt. Beat until the whites are glossy and hold soft peaks. When the syrup is ready, pour it in a very thin stream down the side of the bowl into the egg whites. Continue to beat on high until the mixture cools, about 8 to 10 minutes. When cool, beat in the vanilla; reserve about 3/4 cup. Add three drops of the red food coloring to the remaining meringue.

5. Place the coconut in a food processor fitted with a metal blade, add three drops of food coloring and pulse 15 times. Pour into a large bowl.

6. With a serrated knife, carefully slice off the top third of each snowball. Pinch about a tablespoon and a half of cake from the bottom section and discard. Fill the hole with a dollop of the white meringue and replace the top. Thickly frost the top of the snowballs with the pink meringue. Then generously sprinkle each one with coconut until completely covered. Tamp down gently to maintain the domed shape. Serve on individual plates.



Special equipment needed: Mini Ball Pan with six 1/2-cup molds, 3 1/2 inches in diameter by 1 1/2 inches deep.