What holiday season would be complete without the treasured coconut snowball cookie? I have to make these every year. These are mostly for my own enjoyment my hubby doesn't really care much for coconut. But hey that just leaves for me right?? Yum!!!!
1 c. sweetened flaked coconut
1 c. all-purpose flour
1 1/4 c. powdered sugar
pinch of salt
6 Tbsp. (3/4 stick) unsalted butter, softened
1 tsp. vanilla extract
4 tsp. milk
1-Grind 1/2 c. of the coconut in a food processor. Chop remaining coconut and set aside. Add flour, 1/4 c. powdered sugar and pinch of salt. Pulse and blend. Add butter and vanilla ;pulse until dough comes together.
2-Heat oven to 350 degrees. Roll dough into 1 in. balls. Place dough balls 1 in. apart on an un-greased baking sheet.
3- Bake cookies until firm but tender, 15 min. Remove to a baking rack, cool completely.
4-In a small bowl, stir together remaining sugar and enough milk until smooth but still thick. Dip cookies in glaze, let it drip down the sides. Dip in chopped coconut, set aside to dry.
5-EAT AND ENJOY!!! SOOOO GOOD :0)
*If you would like, you can toast your chopped coconut in the oven. Just place the chopped coconut on a baking sheet and bake at 250 degrees for 2 min, stir and flip over and cook for one more minute.
1 comment:
Thanks so much for sharing this recipe. I bake afternoon tea for a burlesque supperclub and will be baking these for our xmas themed tea :) I've just made a test batch and they are delicious. Do you know what the best way to store them is without them going too soft? Thanks :)
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