Keenan Blake’s snowballs took the internet by storm—and for good reason. These sweet, soft, jammy treats with a bright coconut coating are more than just a dessert; they’re a whole nostalgic experience. I can’t keep a batch longer than a day in my house, which is why I usually make two at once. If you’re looking for a failproof version of this viral sensation, here’s how I make my famous snowballs.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I enjoy in a treat—soft sponge-like texture, a fruity, sticky syrup, and that satisfying coconut coating with just a hint of crunch. These snowballs are eye-catching, full of flavor, and surprisingly easy to make. Plus, they’re perfect for sharing, gifting, or impressing at any event. Even if I’m short on time, the ingredients are simple and the process is smooth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Snowballs:

• 140g butter

• 1/2 cup white sugar

• 2 large eggs

• 1 teaspoon vanilla essence

• 400ml self-raising flour

For the Icing:

• 1 cup icing sugar

• 20ml water

For the Syrup:

• 120ml sugar

• 120ml water

• 150ml strawberry jam

For the Coconut Coating:

• 400ml desiccated coconut

• 1–2 teaspoons red food colouring

Directions

1. I start by preheating the oven to 170°C and lining a baking tray with baking paper.

2. Then I cream the butter and sugar together until the mixture is light and fluffy.

3. I add the eggs one at a time, mixing well after each addition.

4. Once the eggs are fully incorporated, I stir in the vanilla essence.

5. I add the self-raising flour and mix by hand until a soft dough forms.

6. I divide the dough into 12 equal parts, about 50g each, and roll them into smooth balls.

7. Placing the dough balls well apart on the prepared baking tray, I bake them for 15 minutes until just lightly golden.

8. After baking, I remove them from the oven and let them cool completely.

To Assemble:

1. I mix the icing sugar with water until it forms a thick, spreadable paste like peanut butter.

2. I spread the icing on six of the cooled snowballs and sandwich them with the remaining six to form six complete snowballs.

To Make the Syrup:

1. I combine the sugar, water, and strawberry jam in a saucepan.

2. I bring it to a boil and let it simmer for about 6 minutes until slightly thickened, then set it aside to cool.

3. Once the syrup is cooled, I dip each snowball into it for about 6 seconds, making sure they’re evenly coated.

To Finish:

1. I rub red food colouring into the desiccated coconut until it turns a beautiful pink.

2. Finally, I roll each syrup-coated snowball in the pink coconut, making sure it’s fully covered.

Servings and timing

This recipe makes 6 snowballs, and the entire process takes about 45 minutes to 1 hour including cooling time:

• Prep time: 20 minutes

• Bake time: 15 minutes

• Cooling & assembly: 20 minutes

Variations

• Flavour twist: I sometimes switch the vanilla for almond extract or a dash of rose water.

• Jam swap: Raspberry or apricot jam works beautifully in place of strawberry.

• Colour play: If I want a different look, I use blue or purple food colouring in the coconut.

• Mini versions: For bite-sized treats, I divide the dough into smaller portions.

• Choc lovers: Adding cocoa powder to the dough creates a chocolatey version that pairs well with cherry jam.

Storage/Reheating

I store the snowballs in an airtight container at room temperature for up to 3 days, though they rarely last that long. If I want to keep them longer, I refrigerate them for up to 5 days, but I always bring them to room temperature before serving to keep the texture soft. These are not ideal for freezing due to the syrup and coconut coating.

FAQs

What’s the texture of these snowballs like?

They’re soft and cake-like inside with a slightly crisp edge, thanks to the baking. The syrup gives them a moist, jammy bite, and the coconut adds a nice texture contrast.

Can I make these snowballs ahead of time?

Yes, I sometimes bake the balls a day ahead and store them in an airtight container. I do the syrup, icing, and coconut coating just before serving for the best texture.

Can I use all-purpose flour instead of self-raising?

If I don’t have self-raising flour, I make my own by adding 2 teaspoons of baking powder to every cup of all-purpose flour.

How do I know when the syrup is ready?

I boil it until the sugar is fully dissolved and the mixture is slightly thickened, which takes about 6 minutes. It should lightly coat the back of a spoon.

Can I skip the food colouring?

Yes, I sometimes leave the coconut white for a more classic look, or use natural dyes like beetroot powder if I want a clean version.

Conclusion

Keenan Blake’s viral snowballs are everything I want in a homemade treat—fun, flavorful, and irresistibly nostalgic. Whether I’m making a single batch or doubling up, these never stick around for long. If you’re looking for a crowd-pleaser with a pop of personality, this recipe is definitely worth a try.

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