Hawaiian Snowballs Recipes

HAWAIIAN SNOWBALLS

Steps:

• Preheat oven to 350 degrees, with racks on upperand lower thirds. On a clean work surface, toss nuts with dried fruit. Sprinkle over dough; knead until just blended.
• Form into 1-inch balls; place 2 inches apart on parchment-lined baking sheets. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until edges are barely golden, about 15 minutes. Transfer to wire racks to cool completely. Dust with sugar.

HAWAIIAN SNOWBALLS

Steps:

• Shape four large scoops of vanilla ice cream into snowballs.
• Roll in flaked coconut, covering completely.
• Place one snowball into each of four dessert dishes, spoon crushed pineapple and juice evenly over each snowball.
• Top with whipped cream.

TROPICAL HAWAIIAN SNOWBALLS (HAWAIIAN-STYLE RUSSIAN TEA COOKIES)

Steps:

• Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
• In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
• Sift together the flour and the salt.
• Slowly add to the butter mixture.
• Add nuts. Mix until blended well.
• Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
• Bake for 10-13 minutes, or until slightly golden.
• While still warm, (not hot, not cold) roll through powdered sugar.
• Keeps about a week (but they won't be around that long) in an air-tight container.

HAWAIIAN SNOWBALL DESSERT

Steps:

• 1. Cream butter, sugar and egg yolk together.
• 2. Add pineapple and chopped nuts
• 3. Beat egg white stiffly and fold into mixture.
• 4. Spread mixture between vanilla wafers using 4 wafers for each snowball.
• 5. To serve,cover each with whipped cream and roll in coconut.
• 6. Leave
• 7. in refrigerator overnight.
• 8. One package of coconut and 1/2 pint whipping cream equals 1 dozen