Step 1

In a saucepan, over medium heat, melt the butter. Once melted, add the evaporated milk and the sugar. Stir to combine and continue to heat until the milk begins to scald.

Step 2

Once you see little bubbles around the outer edge of the hot milk mixture, add the pumpkin spice and start a timer. Continue to cook and stir the mixture for a full five minutes.

Step 3

Once done, pour the hot liquid into a large glass mixing bowl. Allow to cool slightly.

Step 4

Next, add sweetened condensed milk and stir until well incorporated.

Step 5

Finally, add in the quick rolled oats and 3 cups of the coconut. Use a wooden spoon or spatula to stir the oats and coconut into the milk mixture. It will be sticky, but it’s important to mix well to ensure everything is evenly distributed and coated.

Step 6

Add the remaining coconut to a bowl. Portion mixture into a slightly heaping tablespoon and roll into balls and then roll into coconut.

Step 7

Place the balls onto a parchment-lined baking sheet in a single layer. Once all rolled, place the baking sheet in the fridge, allowing the cookies to chill and firm up for one hour.

Step 8

After that, the balls can be transferred to a food-safe container. Keep snowballs refrigerated until just before serving.