Add an old fashioned Coconut Snowballs recipe to your recipe box and relive your childhood. No bake Snowball cookies were always prominent on the dessert trays when I grew up in the 1950s, especially around Christmas time and New Years. Enjoy an easy-to-make homemade treat for celebrating a traditional Christmas.

Snowball Cookies
Snowballs Puzzle
Snowballs Puzzle Solution
Grandma Helping Children Bake Christmas Treats

Coconut Snowballs Recipes – Delicious No Bake Christmas Cookies

Coconut Snowballs Recipes

Favorite Coconut Snowballs

Mom’s Recipe Scrapbooks (c. 1920s)Make Yummy Coconut Snowballs for Christmas Treats
(Source: ©ctrphotos/

No Bake Vanilla Wafer Snowballs

I just had these treats for the first time on Christmas Day. They taste so good! The recipe is my husband Don’s Great Aunt Jessie’s coconut snowballs recipe. I hope you have fun making them. —Vicki

Nilla Wafer Box

Nilla® Wafers

Vanilla wafers are small (1 1/2 inch), light, crispy-thin, vanilla-flavored cookies also known as Nilla® Wafers. They are marketed by Nabisco in the U.S. and Christie in Canada.

You can substitute vanilla wafers with any small homemade sugar, butter, or shortbread cookies, if they are unavailable in local food stores.

Cream 1/3 cup butter, 2/3 cup sugar, and 2 egg yolks. Add 1 cup drained crushed pineapple and 1 cup chopped pecans.

Take a small amount of the mixture and put it between 2 vanilla wafers, making a little sandwich. Freeze them until firm.

Roll the frozen wafer sandwiches in Cool Whip® or whipped cream and immediately roll in coconut. Freeze until ready to serve.

If you are afraid of issues with the raw egg yolks, you can substitute 1/2 cup cream cheese for the butter and egg yolks. It’s a little different flavor, but still very good. Enjoy!

Vicki, thanks for the old fashioned coconut snowballs recipe. This was one of our family favorites, but we lost the recipe. I’m sure it was neglected because it calls for raw egg yolks.

What I do if the recipe calls for raw eggs is just heat the eggs in a small fry pan with about 1/2 teaspoon of water, stir them constantly over low heat until they coat the spoon, then let them cool. — Jona

As a child, my mother had me help her make these coconut pineapple snowballs. I have tried for YEARS to find the recipe. This is the one! THANK YOU! —Anon.Solve the Snowballs Puzzle — See Solution Below
(Source: Don Bell)

Baked Snowball Cookies

1 cup butter
1/2 cup fruit sugar or icing sugar
1/2 teaspoon vanilla flavoring
1-3/4 cups all purpose flour
1/2 cup chopped nuts or bits of candied fruit

Beat butter until creamy, add vanilla and sugar, and continue beating until mixture is light and fluffy. Add remaining ingredients, shape into balls, and place on non greased cookie sheet.

Bake at 350°F for about 20 minutes. Roll in confectioner’s sugar when cool. Makes about 3 dozen snowballs.

Snowball Yum Yums

Melting Chocolate Chips

You can also melt the chocolate chips easily in a microwave-safe bowl. Microwave for 30-40 seconds on LOW power, stir, and repeat until you have a bowl of creamy, melted chocolate. Watch carefully to prevent scorching.

To make Snowball Yum Yums, take some peanut butter and roll it into balls. Take half a bag of chocolate chips and melt them in a pot over the stove until sticky yet melted, then take them off the burner.

Using a spoon, quickly pour chocolate onto peanut butter balls. Grab coconut shavings and remaining chocolate chips and before the chocolate dries, stick chocolate chips all over to make a spiky ball, or to make a pattern. Stick on coconut shavings.

Let Yum Yums sit in a cold fridge overnight. Serve in paper baking cups. —Corinna

Fruited Coconut Snowballs Recipe

Evaporated Milk

To substitute 1 cup evaporated milk, gently simmer 2-1/4 cups whole milk in a saucepan until reduced to 1 cup.


3 tablespoons Evaporated Milk, 1/2 cup firmly packed brown sugar, 3/4 cup cut citron, 3/4 cup coarsely cut red candied cherries, 1/2 cup coarsely cut pitted dates, flaked coconut.


In a saucepan, combine milk and sugar. Cook over low heat, stirring constantly, for 5 minutes. Remove from heat. Stir in fruits. Chill thoroughly.

Grease hands and shape chilled mixture into balls by rolling between palms of hands. Roll balls in coconut. Top with candied cherry half. Chill until firm. Makes about 2 dozen.

Vanilla Wafer Coconut Stacks Recipe

Submitted by Sue

This is my 83-year-old mother-in-law’s version of a NO BAKE coconut snowballs recipe. She always served her “coconut stacks” on Christmas Eve for a family dessert. They are absolutely delicious! —Sue

Coconut Stacks

Grandma’s Tip

Pasteurized liquid egg yolks can be used instead of raw egg yolks to avoid any health risk. Look for them in the dairy section of most supermarkets.

My mother-in-law uses 3 vanilla wafers for each stack and prefers to omit the coconut. (I am not a fan of coconut either, and I think they are wonderful without it.) —Sue

Cream Together:

1/4 Cup butter
1/2 Cup sugar

Add and Stir:

1 egg yolk
1/2 Cup crushed pineapple, well drained
1/2 Cup nuts


66 vanilla wafers
1 Cup whipped cream, sweetened
Coconut (optional)

Spread mixture between wafers, 3 wafers for each stack. Refrigerate overnight. A few hours before serving, frost each stack with whipped cream. Sprinkle with coconut if desired, and refrigerate again.

Sue’s Tip: Unfrosted stacks can be frozen for use later.

Egg Safety Tip — Some no-bake recipes might call for raw, uncooked eggs or egg whites. To avoid any health risk, please visit my Eggs and Salmonella page for simple instructions on how to safely use the old time recipe.Solution for the Snowballs Puzzle
(Source: Don Bell)

Christmas Desserts Menu

Chris Jones


Grandma’s old fashioned Christmas dessert recipes will let your family experience a traditional Christmas filled to the brim with delicious treats.

Children Enjoying Christmas Baking with Their Grandma
Christmastide Scene of a Canadian Village
Stereoscopic Photo of Children Singing Carols
Christmas Morning in the Fleming Home

Christmas Dessert Recipes

Grandma’s old fashioned Christmas dessert recipes will let your family experience a traditional Christmas filled to the brim with delicious treats.

Surprise your loved ones this Holiday Season with homemade Christmas cakes, cookies, puddings, pies, and melt-in-your mouth candies — all made right in your own kitchen using these marvelous recipes.

Old Fashioned Christmas Dessert Recipes

Children Enjoying Christmas Baking with Grandma
(Source: ©luckybusiness/

I recall Christmas and New Years when friends and family dropped by unannounced. Our farm kitchen was often filled with people talking, laughing, playing board games, and all the while enjoying Mom’s homemade treats.

The sideboard in the dining room was loaded with Mom’s Christmas baking: delicious mincemeat tarts, crumbly date squares, colorful sugar cookies, and fruitcake — all manners of tasty tidbits.

For us kids, and the grownups, those homemade goodies were impossible to resist. We stuffed ourselves! Now, you can have the same recipes to make the same delicious treats. Your Christmas Holiday will be truly memorable!

Traditional Christmas Wreath

Christmas is always a wonderful time for gathering with family and friends to celebrate the Holidays.

And what better way to celebrate than with traditional treats made from the same old fashioned Christmas dessert recipes from Grandma’s collection.

International Christmas Recipes

Christmas Decorating Ideas

Yummy! So many festive ideas. It’s the go-to place for good old-fashioned food memories and desserts. —Maggie

Remembering Christmas

Mom prepared delicious baked goods for the Holiday Season using Grandma’s old fashioned Christmas dessert recipes. Afterwards, she carefully stored her Christmas baking in the kitchen pantry. I so remember the sweet and spicy aroma of that little room.

There were tins filled with sugar cookies, holiday squares, fancy cupcakes, mincemeat tarts, and plum puddings all carefully placed on high shelves beyond my reach — until I sneaked in with the kitchen stool.

Secure on the top shelf and wrapped in several layers of brown paper was her Christmas fruitcake faithfully made from Grandma’s recipe. Mom was so proud of her Christmas cake. It was bursting with fruit, perfectly moist, and absolutely delicious.

Throughout the Christmas holidays, whenever visitors had dropped by, they were treated to trays of homemade goodies, but they could never leave without first sampling a piece of her Christmas cake. I have many happy memories associated with Mom’s Christmas baking.

Now, you have Grandma’s old fashioned Christmas dessert recipes to make your own pies, cakes, cookies, and candies — all the trimmings of a traditional family Christmas. You get to create your own happy memories!

These homemade goodies will make edible Christmas gifts too. Imagine giving that special someone a tin of traditional shortbread, or an assortment of decorated sugar cookies, or a box of scrumptious Christmas candy. Everyone will love it and love you for it.

Share the Christmas Blessing

By remembering our kinship with all men;
By well-wishing, friendly speaking, and kindly doing;
By cheering the downcast, and adding sunshine to daylight;

By welcoming strangers (poor shepherds or wise men);
By keeping the music of the Angels’ Song in this home;
God help us every one to share the Blessing of Jesus,
In whose Name we keep Christmas. —Henry Van Dyke

Bless your family and friends with an old fashioned Christmas this year, and as Tiny Tim said, “God bless us every one!”Canadian Christmastide in the Early 1800s

An Early Canadian Christmas Story relates an Anglo-Canadian’s fond memories of a Canadian Christmas in the early 1800s.

Christmas Stories and Articles are featured on Dr. Ralph Wilson’s Joyful Heart Ministries website. (This link opens onto a new page while leaving this page available for your convenience.)Young Children Singing Christmas Carols, c. 1890
(Source: Library of Congress Prints and Photographs Division Washington, D.C., LC-USZ62-112653)

How to View Vintage 3D Photos: The double image is an old time stereoscopic photograph. It can be viewed by leaning close and staring through the images while slightly crossing the eyes until the two images converge to form one 3D picture in the center. Some people find this method easier to do than others, but it is always fun to try.

Christmas Morning Excitement

The Excitement of a 1960 Christmas Morning
(Source: ©Don Bell)

Do you remember how exciting Christmas mornings were when you were young? Getting that special present you dreamed about is something you never forget.

My wife Vicki was just a little girl when the above photo was taken, and she wasn’t letting go of her new bike for anything.

Did you ever hunt for your presents before Christmas? I often hunted for them without success. But, I did find a present by chance one Christmas.

My Uncle Max arrived on Christmas Eve to spend the holidays with us. He hid my present behind the chesterfield in the living room, planning to wrap it early on Christmas morning before I woke up. However, things didn’t go as planned.

I was playing with my Dinky Toys on Christmas Eve while the grownups talked, and one of my toy cars rolled behind the chesterfield. While retrieving it, I found my present.

It was a band-new baseball bat, and I tripped over it, landing on my behind. I can still hear Uncle Max laughing and slapping his knees.

Just thinking about the old fashioned Christmas dessert recipes always brings back fond memories.

An Old Gaelic Rune

I saw a stranger yestreen;
I put the food in the eating place,
Drink in the drinking place,
Music in the listening place;
And, in the sacred name of the Triune,
He blessed myself and my house,
My cattle and my dear ones,
And the lark said in her song:

Often, often, often, Goes the Christ in the stranger’s guise;
Often, often, often, Goes the Christ in the stranger’s guise. —Anon

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Chris Jones

Source: Grandma’s Old Fashioned Recipes

Beef and Macaroni pie recipe from Rick Stein at Home

Featured in Rick’s new book, At Home, his recipe for Beef and Macaroni pie is the perfect dish to put in the middle of the table for everyone to dive in. Comforting and smile-inducing food that pairs well with a glass of decent red. Cook at home for your friends and family.


Rick says: ‘I have a great affection for the Mediterranean baked dishes of meat, pasta, tomato and kefalotyri – a dry, firm, ewe’s milk cheese, full of irregular holes. It ranges in colour from white through to pale yellow, depending on the grazing of the sheep, and is fresh and slightly sharp-tasting, with a distinct flavour of ewe’s milk.

Serves 8 – 10


500g tubular pasta, such as rigatoni, penne or tortiglioni
2 eggs, lightly beaten
50g Greek kefalotiri cheese or Parmesan cheese, finely grated
2 tbsp melted butter
10g fresh white breadcrumbs

White sauce

115g butter
115g plain flour
1.2 litres whole milk, plus a little extra
1/2 tsp freshly grated nutmeg

Meat sauce

4 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 celery sticks, finely chopped
1kg lean beef mince
200ml red wine
400g tin chopped tomatoes
2 tbsp tomato paste
10cm cinnamon stick
1/4 tsp ground cloves
1 tbsp dried oregano, Greek if possible
2 tbsp fresh chopped oregano
3 fresh bay leaves
Salt and black pepper


For the meat sauce, heat the oil in a pan, add the onion, garlic and celery and fry until just beginning to brown. Add the mince and fry over a high heat for 3–4 minutes, breaking up any lumps with a wooden spoon as the meat browns.

Add the red wine, tomatoes, tomato paste, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, 100ml of water, 11/2 teaspoons of salt and some black pepper. Simmer for 30–40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside.

Cook the pasta in salted boiling water until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly.

For the white sauce, melt the butter in a saucepan. Add the flour and cook, while stirring, over a medium heat, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5–7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.

Preheat the oven to 180°C/Fan 160°C. Stir 250ml (about one-fifth) of the white sauce into the warm pasta together with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.

Use the melted butter to grease a large, shallow ovenproof dish measuring about 23 x 33cm across and 7cm deep. Spread one-third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta and then the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.

Mix the remaining grated cheese with the breadcrumbs and sprinkle them over the top. Bake for 30–40 minutes until bubbling hot and golden brown on top.

Recipe from Rick Stein at Home by Rick Stein (BBC Books). Photo by James Murphy.

NEW BOOK: Rick Stein at Home

Celebrating recipes from his home kitchen, a signed copy of Rick’s latest cookery book is a must-have for your coffee table or book shelf. It includes 100 very special recipes, many from his recent Cornwall series.Order a signed copy

Chef Chris Jones 👨🏼‍🍳

Nigellas Ultimate Christmas Pudding

Ultimate Christmas Pudding

Ultimate Christmas Pudding

I don’t deny it: there is something unattractively boastful about calling one’s own recipe “ultimate”. But having soaked my dried fruit for this pudding in Pedro Ximénez – the sweet, dark, sticky sherry that has a hint of liquorice, fig and treacle about it – I know there is no turning back. It’s not even as if it’s an extravagance: the rum or brandy I’ve used up till now are more expensive and do the trick less well. This is sensational – it is the Queen of Christmas puddings. It has to be tried, and clamours to be savoured. I know that many of you, tradition be damned, are resistant to Christmas pudding, and I do understand why. But you must try this. For until you do, you probably think all that dried fruit is, well, dry, and the pudding heavy. Yet this is far from the case: the fruit is moist and sticky, and the pudding mystifyingly, meltingly light. For US cup measures, use the toggle at the top of the ingredients list.

Photo by Lis Parsons

You will need a 1.7 litre/3 pint/1½ quart heatproof plastic pudding basin with a lid, and also a sprig of holly to decorate.

  1. Put the currants, sultanas and scissored prunes into a bowl with the Pedro Ximénez, swill the bowl a bit, then cover with clingfilm and leave to steep overnight or for up to 1 week.
  2. When the fruits have had their steeping time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin (or basins), remembering to grease the lid, too.
  3. In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka), either in the traditional manner or just any old how; your chosen method of stirring, and who does it, probably won’t affect the outcome of your wishes or your Christmas.
  4. Add the steeped fruits, scraping in every last drop of liquor with a rubber spatula, and mix to combine thoroughly, then fold in cola-cleaned coins or heirloom charms. If you are at all frightened about choking-induced fatalities at the table, do leave out the hardware.
  5. Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil (probably not necessary, but I do it as I once had a lid-popping and water-entering experience when steaming a pudding) so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) or in the top of a lidded steamer (this size of basin happens to fit perfectly in the top of my all-purpose pot) and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.
  6. When it’s had its 5 hours, remove gingerly (you don’t want to burn yourself) and, when manageable, unwrap the foil, and put the pudding in its basin somewhere out of the way in the kitchen or, if you’re lucky enough, a larder, until Christmas Day.
  7. On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours. Eight hours combined cooking time might seem a faff, but it’s not as if you need to do anything to it in that time.
  8. To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the plastic basin a little squeeze to help unmould the pudding. Then remove the basin – and voilà, the Massively Matriarchal Mono Mammary is revealed. (Did I forget to mention the Freudian lure of the pudding beyond its pagan and Christian heritage?)
  9. Put the sprig of holly on top of the dark, mutely gleaming pudding, then heat the vodka in a small pan (I use my diddy copper butter-melting pan) and the minute it’s hot, but before it boils – you don’t want the alcohol to burn off before you attempt to flambé it – turn off the heat, strike a match, stand back and light the pan of vodka, then pour the flaming vodka over the pudding and take it as fast as you safely can to your guests. If it feels less dangerous to you (I am a liability and you might well be wiser not to follow my devil-may-care instructions), pour the hot vodka over the pudding and then light the pudding. In either case, don’t worry if the holly catches alight; I have never known it to be anything but singed.
  10. Serve with the Eggnog Cream, which you can easily make – it’s the work of undemanding moments – while the pudding’s steaming.

Although I stipulate a capacious 1.7 litre/3 pint/1½ quart basin, and cannot extol the utter gloriousness of this pud too much, I know that you’re unlikely to get through most of it, even half of it, at one sitting. But I like the grand, pride instilling size of this, plus it’s wonderful on following days, microwaved in portionsafter or between meals, with leftover Eggnog Cream, or fried in butter and eaten with vanilla ice cream for completely off-the-chart, midnight-munchy feasts. But it wouldn’t be out of the question – and it would certainly be in the spirit of the season – to make up the entire quantity of mixture, and share between smaller basins – a 2 pint/1 quart one for you, a 1 pint/½ quart one to give away. Three hours’ steaming both first and second time around should do it; just keep the one pudding for yourself, and give the other to a friend, after it’s had its first steaming, and is cool, with the steaming instructions for Christmas Day.

MAKE AHEAD TIP: Make the Christmas pudding up to 6 weeks ahead. Keep in a cool, dark place, then proceed as recipe on Christmas Day.

FREEZE AHEAD TIP: Make and freeze the Christmas pudding for up to 1 year ahead. Thaw overnight at room temperature and proceed as recipe on Christmas Day.

Chef Chris Jones