Finally, here’s the hard part: patience. These balls need to chill and set to achieve their perfect texture. Pop the entire baking sheet into the refrigerator for at least 2 hours. I sometimes let them go overnight. This chilling time allows the flavors to marry and the butter to firm up, transforming them from soft dough into a delectable, sliceable confection. Waiting is tough when they look so good, but trust me, it’s essential.
Pro Tips for Best Results
Let’s talk about texture. I tested crushing the wafers three different ways: food processor to a fine powder, rolling pin to a varied crumb, and buying pre-crushed crumbs. The rolling pin method won. That varied texture—some powder, some small bits—gives the finished balls a much more interesting mouthfeel than a uniform, sandy powder. It helps the dough hold together better, too.
Temperature is your secret weapon. If your dough is too soft and sticky to roll after mixing, don’t add more sugar. Just cover the bowl and refrigerate it for 20-30 minutes. This firms up the butter beautifully and makes the rolling process clean and simple. I’ve tried rolling with sticky dough, and you end up with coconut-covered hands more than coconut-covered balls!
For the coconut coating, I’ve tried both sweetened and unsweetened. While unsweetened is fine, the sweetened shreds really complement the cherry flavor and give that classic, nostalgic snowball appearance. If you want extra sparkle, mix a tablespoon of festive sprinkles into the coconut. It looks so cheerful on a holiday plate.
My biggest pro tip? Make a double batch. I’m not kidding. The first time I made a single batch, they disappeared from the platter in minutes at my gathering. They are that moreish. Doubling the recipe takes barely any extra effort, and you’ll thank yourself for having plenty to share (and a secret stash for yourself).
Common Mistakes to Avoid
The first mistake I made was not drying the chopped cherries enough. That residual syrup made my first batch of dough a sticky, unmanageable mess. Now, I drain them, chop them, and then press them between layers of paper towel. Taking that extra 30 seconds ensures your dough has the perfect consistency from the start. Don’t do what I did and think a quick drain is enough!
Over-mixing after adding the dry ingredients is another pitfall. Once you stir in the wafers and nuts, mix just until combined. If you keep going with the electric mixer, you can overwork the cookie crumbs and nuts, making the dough oily and too dense. Switch to a spoon and use a gentle hand. I learned this the hard way and ended up with greasy balls that wouldn’t set properly.
Skipping the chill time is a tragic error. I know you’ll be tempted to try one right away. They will taste good, but they’ll be soft and fall apart. The chilling step is not a suggestion; it’s what turns the dough into a proper candy. It allows all the flavors to meld and the texture to become firm and sliceable. Patience is a key ingredient here.
Finally, using butter that’s either rock hard or completely melted. “Softened” means you can easily press a finger into it, but it still holds its shape. If it’s melted, your dough will be greasy. If it’s too cold, you won’t be able to cream it properly with the sugar, leading to a grainy texture. Plan ahead and let your butter sit out. It makes a huge difference in the final product.
Serving Suggestions
I love serving these cherry balls on a vintage cake stand or a simple white platter. They look gorgeous piled high like a little mountain of snow. For a truly festive touch, I sometimes sprinkle a little extra powdered sugar over the top just before serving, or tuck in a few fresh holly leaves (non-toxic, of course!) for a pop of green. The visual contrast is stunning.
They are the perfect standalone treat with coffee after a big holiday meal—something sweet but not overwhelmingly heavy. I always place a few on the dessert table alongside richer items like pies and cakes; they offer a lovely, lighter-textured option that guests adore.(See the next page below to continue…)