Instructions
Step 1
In a large heatproof bowl, whisk together oats, 1 cup (116 g) of coconut, cocoa, walnuts, and salt until well combined. Set aside.
Step 2
Melt butter over medium heat in a large saucepan. Add sugar, evaporated milk, and vanilla and stir until sugar is dissolved.
Step 3
Increase heat to medium-high and without stirring allow mixture to come to a boil. Boil until temperature reaches 235° (113°C) on a candy thermometer (or a spoon full dropped in a glass of ice water forms a sticky, soft ball), about 8 to 12 minutes.
Step 4
Remove from heat and when bubbles have subsided pour hot syrup into dry ingredients and stir well. Chill until cool enough to handle (about 1 hour).
Step 5
After chilling, shape mixture into 1 1/2 “ balls. Make an indent in each ball and place a maraschino cherry inside. Seal up opening and roll in remaining 1 ½ cups (175 g) of coconut.
Step 6
Place in refrigerator at least 2 hours and serve chilled. In an airtight container, Cherry Snowballs will keep in the refrigerator for 1 week or in the freezer for up to one month.
Chef's Tip
*Mixture will remain slightly sticky even after chilling. Periodically dampening hands during the rolling process will help with this.