Coconut Snowball Cookies Recipes

COCONUT SNOWBALLS

Coconut Snowballs image

Make and share this Coconut Snowballs recipe from Food.com.

Provided by CookingONTheSide

Categories Dessert

Time 40m

Yield 2 dozen cookies, 24 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sweetened flaked coconut
1 cup all-purpose flour
1 1/4 cups confectioners' sugar
salt, pinch
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
4 teaspoons milk

Steps:

Grind 1/2 cup of the coconut in food processor.
Chop remaining coconut and set aside.
Add flour, 1/4 cup of the confectioners' sugar and the salt.
Pulse to blend.
Add butter and vanilla; pulse until dough comes together.
Heat oven to 350 degrees.
Roll dough into 1-inch balls.
Place dough balls 1 inch apart on an ungreased baking sheet.
Bake cookies until firm but tender, 15 minutes.
Remove to rack, let cool completely.
In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
Dip in chopped coconut and set aside for glaze to dry.

Nutrition Facts : Calories 89.2, Fat 4.3, SaturatedFat 3.1, Cholesterol 7.8, Sodium 11.1, Carbohydrate 12.1, Fiber 0.3, Sugar 7.8, Protein 0.7

CREAMY COCONUT SNOWBALLS

Creamy Coconut Snowballs image

My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1-1/2 pounds.

Number Of Ingredients 6

Ingredients

1/2 teaspoon plus 1/2 cup butter, softened and divided
1-3/4 cups sweetened shredded coconut, divided
4 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
8 ounces white candy coating, chopped
2 tablespoons shortening

Steps:

Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

COCONUT SNOWBALL COOKIES

Coconut Snowball Cookies image

It looks like there is a fresh dusting of snow on these buttery coconut balls.-Sonya Labbe, Santa Monica, California

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 6

Ingredients

1 cup unsalted butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened shredded coconut, chopped
Additional confectioners' sugar

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in coconut. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake at 350° for 10-13 minutes or until lightly browned. Cool on pans for 3 minutes before removing to wire racks. Roll warm cookies in confectioners' sugar.

Nutrition Facts : Calories 68 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 21mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

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