Paris-based Scot, Jill Colonna created this recipe based on her granny’s Snowballs recipe, which she enjoyed making as a youngster growing up in Scotland.
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- Form little balls by rolling a couple of teaspoons of the mixture at a time in the palm of your hands. Set aside on a plate or baking sheet and place in the fridge for a few minutes, then roll in the desiccated coconut.
The snowballs can be stored in an airtight container in the fridge for up to three days. They are best eaten at room temperature with your favourite cup of tea, mulled wine or festive sparkly!
Read the full story behind the recipe here.
Jill Colonna is from Edinburgh but for the past 25 years has been living the French-Scottish life in Paris with her Corsican husband and teenage girls. Jill is author of two patisserie recipe books, ‘Mad About Macarons’ and ‘Teatime in Paris’ and writes at MadAboutMacarons.com
