Treats With a Twist

Sweet treats from breakfast to dessert, with a healthy twist.

Coconut Snowballs

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I’m sure I had something inspiring to say about these Coconut Snowballs. 

How they’re so cute. How they aren’t overly sweet, but just sweet enough, like me. (Sorry, yeah I shouldn’t have said that but I couldn’t help it.)

But I’m distracted. I’ll be honest, I’m watching the Super Bowl. And I’m sick to my stomach. This is just embarrassing. You know how I feel about the Super Bowl from this recipe…and this one…and this post…

Yeah, I’m a whole other monster right now…one that is sick to her stomach. And I’m bitter and watching Bruno. Because I’m bitter, I’m wishing that instead, there was a Backstreet Boys reunion going on, since they got Destiny’s Child up there last year. Am I right? No? Bitter? Yes.  

Anyways, I’ll pull myself together for this one.

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Coconut Snowballs. Sochi. Yes, perfect for Sochi. Because the next most awesome thing ever in the whole wide world is the OLYMPICS!!! 

The Olympics is that time when you feel like everyone is coming together and rooting for the same team! You’re filled with team spirit. You’re filled with dreams of lacing up your skates and busting out that Triple Axel. Yessss!!

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I can do it! Well, I’m sure if I could ice skate, I could do it. Dreams people. The Olympics make me dream about being the best. (During the Summer Games I have vivid dreams about being a world class gymnast, fast ass runner, a swimmer that doesn’t sink the second she hits the water, and, of course, a trampolinist. Duh.) 

Well, one thing I can do is make themed snacks, breakfasts, and desserts and cheer on Team USA like its my flippin job! So here are some SNOWBALLS! I’m a total cheese-ball, I know. Love it! 

I’m totally in the spirit now. And you should make some themed snackaroos and get in the spirit too. Can’t wait for you to cheer with me (I’d say cheer for me but clearly I’m not the one wearing the sparkly leotard with blades on my feet…yet…)!

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Coconut Snowballs
Adorable coconut flavored donut holes, coated in flaked coconut. These Coconut Snowballs are gluten free, but nobody will ever know! Perfect to celebrate the upcoming Winter Olympics in snowy Sochi. (makes approximately 3 dozen)
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Ingredients
  1. 1/2 cup oat flour
  2. 1/2 cup sweet sorghum flour (or sweet white rice flour)
  3. 2 Tbs. coconut flour
  4. 3 Tbs. shredded unsweetened coconut
  5. 1/4 cup granulated Stevia
  6. 1/2 tsp. baking powder
  7. 1/4 tsp. baking soda
  8. 1/4 tsp. salt
  9. 1/4 tsp. nutmeg
  10. 1 egg + 2 egg white
  11. 2 Tbs. plain Greek yogurt
  12. 1/2 cup unsweetened almond milk
  13. 1 tsp. vinegar
  14. 1/2 tsp. vanilla extract
  15. 1/2 tsp. coconut extract
For the glaze
  1. 1 cup powdered sugar
  2. 3 Tbs. unsweetened almond milk
  3. unsweetened shredded coconut, for rolling
Instructions
  1. If you are using an electric donut hole iron, read the instructions and follow them for the cooking instructions. If you are using a donut hole pan or mini muffin tin, preheat your oven to 350 degrees and spray the pan with nonstick spray.
  2. In a small bowl, combine the unsweetened almond milk and vinegar; set aside. You'll want this to sit 5-10 minutes before using it in the recipe (creating "buttermilk").
  3. In a large mixing bowl, combine all of the dry ingredients and mix them together.
  4. In a medium-sized bowl, combine the egg, egg whites, yogurt and extracts. Add the "buttermilk" (almond milk + vinegar you set aside). When the wet ingredients are combined, add them to the dry ingredients.
  5. Carefully stir everything together, stopping when the batter is just combined (do not over-mix; it will be lumpy).
  6. Use a small cookie scoop or 1 tsp. to divide out the batter into the donut hole pan/maker. Cook the donut holes (either according to the instructions on the iron, 6-8 min, or in the oven 6 min, until they're slightly golden but not too dark or they will become dry). Repeat until all of the batter is cooked into donut holes. Let them cool before glazing and coating in coconut.
  7. To glaze: In a small pan, combine the powdered sugar and almond milk. Cook over medium heat until smooth and just starting to bubble. Remove from heat and carefully dunk each donut hole into the glaze. As you pull each donut hole out of the glaze (use a fork or slotted spoon to scoop them out) toss them in shredded unsweetened coconut. Place on a piece of parchment or a wire rack to let the glaze set.
  8. Enjoy!
Notes
  1. Donut holes are best enjoyed the day they're made, so eat immediately. You can, however, keep them in a sealed zip-top bag for up to 3 days.
Treats With a Twist https://www.treatswithatwist.com/

About Melissa

I am a passionate gluten-free baker and blogger who has moved to Memphis, TN from Fayetteville, AR. I have two kiddos, two pups, and LOVE fitness, yoga, and finding new ways to stay sustainable and green in my home.

Comments

  12. Heather @ Kiss My Broccoli says

    Omg, the Olympic RINGS!! I love you! I also love the “fast ASS runner”! Bahaha! But wait a minute…they make a donut hole pan?! What the what?! Never in my life….mind…BLOWN! <- Ha, I just wrote blog! Good god! Really, I'm not surprised though…I swear I live in a box. How about I just found out this MORNING that the Olympics start tonight! Ha! I really need to get better about staying up to date on current events! Nah, I'll just let you do it for me! 😉
    Heather @ Kiss My Broccoli recently posted…Pumpkin Custard OatsMy Profile

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