Keylimecoconutsnowballs Recipes

KEY LIME COCONUT SNOWBALLS RECIPE - (3.8/5)

Steps:

• Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat with a mixer at medium speed for 1 minute or until no longer grainy. Add sugar, 1/4 cup at a time, beating until well combined. Cover and chill 20 minutes. Shape crumb mixture into 24 balls, about 1 teaspoon each. Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut. Note: Refrigerate balls in an airtight container for up to one day.

COCONUT SNOWBALLS

Steps:

• Whisk the rice flour and coconut in a small bowl. Beat the butter, 1/2 cup confectioners' sugar, the salt and vanilla seeds in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, then beat in the flour mixture until just combined. Cover and refrigerate until the dough is no longer sticky, about 1 hour.
• Preheat the oven to 325 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange 1 inch apart on a baking sheet. Refrigerate until firm, about 15 minutes.
• Bake the cookies until set and lightly browned on the bottom, about 20 minutes. Let cool 10 minutes on the baking sheet.
• Put the remaining 3/4 cup confectioners' sugar in a small bowl. Gently roll the warm cookies in the confectioners' sugar and return to the baking sheet. Reroll the cookies in the confectioners' sugar, then transfer to a rack to cool completely.

KEY LIME COCONUT SNOWBALLS

Steps:

• Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl.
• Add 2/3 cup coconut, and beat at medium speed for 1 minute or until no longer grainy.
• Add sugar, 1/4 cup at a time, beating until well combined.
• Cover and chill 20 minutes.
• Shape crumb mixture into 24 balls, about 1 teaspoon each.
• Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut.
• Refrigerate balls in an airtight container for up to one day.