Festive Fruit and Nut Snowballs


A no-bake, gluten-free, make-ahead holiday treat, this combination of dried fruit and nuts is both nutritious and delicious. Rolling them in shredded coconut gives them their festive “snowball” appearance.


3/4 cup sugar
1/2 cup dried cranberries
1/2 cup pitted and snipped dates
2 large eggs, beaten
1/3 cup chopped pistachios, preferably unsalted
1/3 cup chopped walnuts
1/3 cup chopped pecans
1 teaspoon rum extract
3/4 cup shredded coconut


Combine sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens, is pale yellow in color, registers at least 170°F on an instant-read thermometer and when a spoon is pulled through it, it leaves a clear trail.

Remove from heat; stir in pistachios, walnuts, pecans, and rum extract. Let stand until cool enough to handle, about 45 minutes.

With damp or lightly oiled hands, form the mixture into 1-inch balls (about 1 generous teaspoon each). Roll each ball in coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator for up to 5 days. Or, freeze for up to 1 month.

YIELD: Approximately 3 dozen cookies

SOURCE: Recipe courtesy of Eating Well

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