Allergy free Christmas coconut cherry snowballs recipe

Ingredients

• 4 cups coconut
• 1½ cups allergy free condensed coconut  goat's milk
• 100g glace cherries, chopped

Method

• Mix the coconut and condensed milk in a large bowl until evenly combined.
• Mix through the cherries. You will likely need to use your hands at this point.
• Take large teaspoons worth of the mixture and roll each into balls.
• Place the balls on a paper lined baking tray. Use 2-3 layers of paper to stop the snowballs from burning. If you do have a tray or mat that will prevent burning when cooking easily burnt foods then use this instead.
• Cook for approximately 8-10 minutes at 180°C.
• Once slightly browned, remove and let sit on the tray for 10 minutes. They will be very fragile at this stage.
• The snowballs can be eaten straight away.
• Store in an airtight container in the refrigerator.