Coconut Snowballs

Some more pink.  Hey, what can I say,  I have female children.

Such a busy time of year, the end of school.  Plays, concerts, tours, celebrations, picnics, not to mention graduations and Father's Day.  Its fun stuff but its busy.  My young daughters concert was yesterday.  A Too Te Tah, a too te tah, ah to tee tah tah (click to see what I am talking about if you are not familiar) is completely etched into the far reaches of my brain.  I simply cant stop singing that song.  Its driving me coo coo.  I will say it was utterly fantastic to see my husband and mother, who are completely serious type people being all goofy holding their tongue with their eyes closed singing 'to te tah'!  Absolutely priceless people! SO wish I had a camera.  And me, my friend, my daughter's teacher had me pouring lemonade while the whole auditorium was acting all goofy!  I love her!

Snowball in June?  Yup. catch!

Coconut Snowballs


4 egg whites (1/2 cup)
8 tablespoons unsalted butter
1 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon coconut oil
zest of one lemon
2 cups cake flour, sifted
1 tablespoon baking powder
2/3 cup milk

frosting:

2 egg whites
6 tablespoons cold water
1 1/2 cups sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
 2 cups sweetened shredded coconut

Whip egg whites until stiff peaks form but not dry.  Set aside in the refrigerator.

Preheat oven to 350F.

In a mixer or large bowl, cream together the butter and sugar.  Let run five minutes.  Add vanilla, coconut oil and lemon zest.

In a medium bowl combine sifted flour and baking powder. Add a third of the flour mixture.  Then add half the milk.  Add another third of the flour mixture and then the other half of the milk.  Finally add the remainder of the flour.  Fold in egg whites to the mixture.

Spoon into greased and floured muffin pan or dome pan.  Bake for 20 to 25 minutes.

In a stainless steel bowl combine egg whites, cold water, cream of tartar and sugar.  Beat until combined.  Place bowl over a saucepan with boiling water or in a bain marie.  COntinue beating for about ten to fifteen minutes. Remove from heat and whisk in vanilla.  Let cool.

Once cupcake sand frosting are cool, dip in frosting and then in coconut.  You can color the coconut with food coloring if you like.