Coconut Snowball Cookies
When you make coconut snowball cookies, it's guaranteed to be a white Christmas! These powdered sugar coated cookies have the best texture thanks to chewy coconut folded right into the buttery shortbread dough. They're a family favorite.
Servings: 42 cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1/4 cup powdered sugar, plus more for coating
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all purpose flour
- 2 cups sweetened shredded coconut (Baker's Angel Flake)
Instructions
- Preheat oven to 350F.
- In a stand mixer or with electric beaters, cream the butter, sugar, salt and extracts until fluffy (about 1-2 minutes)
- Add the flour, and mix briefly to combine. Then fold in the shredded coconut.
- Roll the dough into balls (about 1 Tbsp of dough each), and place them on an ungreased cookie sheet. They will not spread very much so you can place them fairly close together.
- Bake for 11-12 minutes. They will still be a pale color, and soft to the touch. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Note: be careful not to over bake these.
- While the cookies are still barley warm, coat them in the powdered sugar. When they are fully cooled, give them a second coat.
Notes
- Use coconut extract in place of the almond extract if you like. Start with 1/2 teaspoon as coconut extract can be intense.
Nutrition
Calories: 85 kcal · Carbohydrates: 7 g · Protein: 1 g · Fat: 6 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 26 mg · Potassium: 22 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 135 IU · Vitamin C: 1 mg · Calcium: 3 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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