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5 from 2 votes


Chocolate, coconut... who can resist this recipe from 1940
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Australian
Keyword: snowballs
Servings: 38 pieces
Calories: 66kcal


  • mini cupcake tin


  • 2 eggs
  • 3/4 cup caster sugar
  • 1 cup SR flour
  • 3 tablespoons hot milk
  • 1/4 teaspoon bicarb soda
  • 180 grams milk chocolate
  • 30 grams copha (or 30ml coconut oil)
  • 1/4 cup desiccated coconut


  • Pre-heat oven to moderate (170 degrees celsius, fan-forced).
  • Grease mini cupcake tins.
  • Beat eggs for about 3-4 minutes on med-high or until pale-coloured and frothy.
  • Add sugar gradually, beating between each addition, and then beat again for another couple of minutes.
  • Fold through sifted flour.
  • Dissolve bicarb soda in the hot milk and then fold through the mixture.
  • Spoon mixture into tins (so half-filled with mixture).
  • Bake for 10 minutes.
  • Allow to cool on a wire rack.
  • Melt chocolate and copha in microwave with 20 second bursts, stirring between each burst until completely melted.
  • Dip mini cupcakes in chocolate and place on a wire cooling rack (with baking paper underneath to catch chocolate drips). Sprinkle with coconut and allow to set.


Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 12mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.3mg