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1
Preheat the oven to 350.
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2
Line the bottoms of two 9-inch cake pans with parchment paper.
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3
In a medium bowl, whisk the flour with 1/2 cup of the confectioners' sugar.
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4
In a very large bowl, beat the egg whites with the lemon juice and salt at high speed until soft peaks form.
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5
Beat in the remaining 1 cup of confectioners' sugar, 1/4 cup at a time, and continue beating until firm peaks form.
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6
Sift the dry ingredients over the egg whites and fold them in completely.
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7
Divide the batter between the 2 prepared pans and smooth the tops.
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8
Bake for about 25 minutes, or until golden and the tops spring back when lightly tapped.
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9
Invert the cake pans onto a wire rack and let the angel food cakes cool completely.
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10
Run a knife around the edge of each cake and unmold.
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11
Peel off the parchment paper.
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12
Using a 3-inch round cookie cutter, stamp out 14 rounds total.
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13
In a medium saucepan, combine the coconut milk and granulated sugar and cook over moderate heat, stirring, until the sugar is dissolved.
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14
Transfer the mixture to a large shallow glass or ceramic baking dish and let cool.
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15
Add the cake rounds and let soak for 5 minutes.
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16
Transfer the soaked cake rounds to a wire rack set over a baking sheet and let drain for 10 minutes.
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17
Line a large baking sheet with wax paper.
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18
Spread half of the shredded coconut on a large platter.
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19
Fill a pastry bag fitted with a large round tip or a large sturdy plastic bag with a corner snipped off with some of the Marshmallow Frosting.
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20
Pipe Marshmallow Frosting onto 2 of the soaked cake rounds, covering the entire top.
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21
Invert the rounds into the shredded coconut and press lightly.
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22
Pipe frosting onto the top and sides of the rounds and sprinkle some of the remaining coconut all over to cover them completely.
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23
Tap off any excess.
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24
Transfer the snowballs to the wax paperlined baking sheet and continue making snowballs.
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25
Refrigerate them until set, about 1 hour.
