Snickerdoodle Bliss Balls with Coconut
4.8(48 ratings)Snickerdoodles get their character from cinnamon sugar and a faint tang, and both translate surprisingly well to a no-bake ball. Cashews and shredded coconut form a buttery base, a squeeze of lemon supplies the tang, and a final roll in cinnamon and finely shredded coconut gives each ball its dusty, speckled finish.
- Hands-on
- 25 min
- Chill
- 45 min
- Total
- 1 hr 10 min
- Serves
- 9
- Level
- Easy
Method
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Step 1: Blend 2/3 cup of the coconut in a food processor for about a minute until it turns fine and slightly oily, then add the cashews and pulse into a crumbly meal.
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Step 2: Add the dates, lucuma, lemon juice, vanilla, salt and 1 teaspoon of the cinnamon, and process until the dough gathers into a soft ball around the blade.
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Step 3: In a shallow bowl, stir the remaining coconut with the remaining cinnamon until evenly tinted, pinching it between your fingers to break up any clumps.
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Step 4: Roll the dough into 18 balls, then tumble each one in the cinnamon coconut, pressing lightly so the coating sticks all over.
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Step 5: Set the balls on a sheet of parchment, sprinkle over any leftover coating, and chill for 45 minutes before serving.
Same technique, different aisle
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