Orange Ball Cookies
Family favorite my Mom always made around Christmas time, now I find a demand for them among my friends year-round.
Family favorite my Mom always made around Christmas time, now I find a demand for them among my friends year-round.
- Carbohydrate 53.12856 g
- Cholesterol 48.59 mg
- Fat 18.37566 g
- Fiber 0.0217800003245473 g
- Protein 0.27922 g
- Saturated Fat 11.6185636 g
- Serving Size 1 1 Serving (89g)
- Sodium 136.2868 mg
- Sugar 53.1067799996754 g
- Trans Fat 1.2803718 g
- Calories 370 calories
Step-by-step
- Combine the Nilla wafers, orange juice concentrate, powdered sugar, and butter.
- Form into 1-inch balls and roll in coconut.
- Refrigerate until ready to serve.
Attempting to shape these confections immediately after stirring the mixture together is the error most home cooks commit. Without proper resting time, the liquefied butter and thawed juice concentrate prevent the pulverized wafers from binding into cohesive spheres. Crushing the wafers into a uniform, sand-like powder rather than leaving large chunks ensures the dry components absorb the moisture evenly. Melt the butter completely before incorporation so that the fats emulsify smoothly with the sugary liquid, preventing grease pockets from forming inside the dough.
Achieving the Ideal Consistency
Determining when the mixture is ready to roll relies entirely on visual and textural observation rather than thermal metrics. The dough should feel cohesive and hold a round shape without cracking when pressed between your palms, exhibiting a dense yet pliable consistency akin to soft modeling clay. If the mixture is too wet to form clean one-inch spheres, incorporate additional crushed wafers two tablespoons at a time until the excess moisture is absorbed. Conversely, if the dough crumbles apart, add melted butter in single-teaspoon increments. Roll each portion firmly in the shredded coconut immediately after shaping while the exterior is slightly tacky, ensuring the flakes adhere securely to the surface. Storing these treats in an airtight container in the refrigerator for up to seven days firms the butter and concentrates the citrus flavors.
- Substitute the frozen orange juice concentrate with frozen lemonade concentrate at a 1:1 ratio for a sharper tart profile, keeping in mind that the higher acidity may require extra powdered sugar to maintain structural firmness.
- Use fine desiccated coconut instead of flaked coconut if a smoother exterior texture is preferred, though this will reduce the overall crunch of the outer coating.
