There is something about eating coconut based treats in the dead of winter that is insanely warming. It probably the mere nibble of coconut can virtually transport you to a sun-soaked tropical beach. That may be stretching it a bit, but these cookies are escapism by the hand full.
Now I'm not claiming these little balls will defend you when the dreaded winter blues, comes calling, but they certainly can help.
The playful shape evokes the image of snowball and winter, but the taste screams tropical lounging by the pool! Perfect I say!
Coconut Snow Balls
50g sugar
400g sweetened shredded coconut
100g ground almonds
5 egg whites
1 pinch salt
1 teaspoon pure vanilla extract
125g dark chocolate
Heat oven to 200 degrees. Line a baking sheet with baking paper.
In a large bowl, mix together sugar, coconut, ground almonds, egg whites, salt and vanilla. It's best to use your hands, so squish away. Refrigerate the coconut mixture for at least 1 hour to allow the coconut to absorb the moisture.
Using a 39mm Ice Cream scoop Scoop out tightly packed mounds of the coconut, Release them on the backing sheet about an inch apart.
If you don't have the scoop, wet your palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on the prepared baking sheet about 1 inch apart.
Bake until edges are golden brown which should be about 15 minutes. If you are using a fan assisted oven rotate the sheets halfway through the baking time. Leave on baking sheet on a wire rack to cool completely.
Place a parchment lined baking tray in the freezer to chill. Put the chocolate in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip the bottom of each snowball in the melted chocolate. Set each 'puddled' snowball on the cooled baking sheet to allow chocolate to harden. If you resist the temptation to eat them right away, they will keep in the refrigerator for 5 days in a sealed container. 
