Macadamia & Almond Snowballs

Perfectly festive, these fudgy little treats contain only a small handful of simple ingredients and take less than ten minutes to prepare. The creamy macadamia nuts add a certain rich and creamy texture that you will just love.


  • 40 min
  • Serves 30 balls
  • Easy


1 1/2 cups Natural Macadamias

1 cup Ground Almonds

1 cup icing sugar, plus an extra 1/2 cup for dusting

1/3 cup coconut oil, melted

3 tablespoons rum*

*Most types of liqueur work well here, alternatively you could add the same measurement of fresh lemon juice.



Add the macadamias, almonds, icing sugar and coconut oil to a food processor. Process until the mixture resembles coarse breadcrumbs


With the motor running on low, gradually add the liqueur, one tablespoon at a time, until the mixture starts to come together slightly


Transfer to a small bowl, then use your hands to form the mixture into small balls


Place the extra icing sugar in a separate bowl, then roll the balls in the icing sugar until well coated


Transfer to a plate, then place in the fridge to set for at least 30 minutes


The truffles can be kept in an airtight container at room temperature, but I find they are best kept in the fridge. They will keep for 3–4 days.

Created by Eleanor Ozrich