frozen-orange-balls-1

A few years ago, a former co-worker asked me what lobster bisque was. I told him “bisque” was French for “balls.”

So, it’s a good thing Mom never called these childhood treats by their proper name: Frozen Orange Balls. Sounds like an arctic affliction you might see diagnosed on “House,” but FOBs are actually a retro party food straight out of “The Nashville Cookbook,” a Nashville Area Home Economics Association bible that’s been reprinted at least 12 times since 1976.

What’s so special about them? They’re sort of a no-bake icebox cookie. You combine the ingredients (i.e. vanilla wafers, powdered sugar, frozen orange juice concentrate, butter and pecans), form them into balls, roll them in shredded coconut, and freeze them. So, they’re ice cold and sweet, with a citrus kick. Perfect with an orange soda or on your grandmother’s Easter china. With a bunny napkin. What can I say? I’m a classy girl.

Frozen Orange Balls

Adapted from “The Nashville Cookbook”

Makes about 36

  • 1 box (12 ounces) vanilla wafers
  • 3 cups powdered sugar
  • 1 can (6 ounces) frozen orange juice concentrate
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened coconut
  1. In a food processor, combine vanilla wafers, sugar, orange juice, butter and pecans. Process until smooth.
  2. Shape into small balls using an ice cream scoop or melon baller. Roll in coconut.
  3. Freeze and serve frozen.

frozen-orange-balls-3