Coconut Snowball Cookies
User Reviews
4.3
Coconut Snowball Cookies
Description
These cookies begin by creaming softened butter with powdered and granulated sugar until fluffy, then blending in coconut extract for a distinct coconut flavor. Flour and salt are incorporated to form a manageable dough that is scooped and shaped into balls. After chilling, the dough balls are baked at a high temperature (400°F) until set and lightly golden.
Once cooled, the cookies are dipped in melted white chocolate, which hardens into a sweet, creamy shell, and then rolled in shredded sweetened coconut for texture and enhanced coconut aroma. The combination yields cookies that are tender on the inside with a delicate, sweet exterior.
The refrigeration step before baking helps maintain the shape of the cookies and promotes even baking. Melting white chocolate using a double boiler prevents burning and ensures smooth coating for the cookies.
Ingredients
- 1 cup butter at room temperature, unsalted
- ¾ cup powdered sugar
- ¼ cup granulated sugar
- 2 teaspoons coconut extract
- 2 ½ cups flour
- ¼ teaspoon salt
- 8 ounces white chocolate chopped, (or white chocolate chips
- 3 cups coconut shredded, sweetened
Instructions
- In large bowl, mix butter and sugars until light and fluffy. Add coconut extract and mix.
- In separate bowl, mix flour and salt together. Add to butter/sugar mixture and mix just to combine.
- Prepare baking sheet with parchment paper. With 2-inch cookie scoop, shape dough balls, flatten dough in palm of your hand to bring dough together and then reshape into ball.
- Place on baking sheet about 2 inches apart. Refrigerate formed cookies for 30 minutes prior to baking.
- Preheat oven to 400°F.
- Bake for 8-10 minutes. Remove from oven and allow to cool on cooling rack.
- Fill small saucepan ¼ of the way with water and top with small glass or metal bowl; choose bowl that will sit above the water level. Bring water to low boil over medium-high heat and add white chocolate and melt, stirring often with a wooden spoon or spatula.
- Remove chocolate from heat and roll cookies one at a time in chocolate, and then roll in coconut, coating well. Or, dip tops of cookies in white chocolate and sprinkle with coconut. If melted chocolate begins to harden, heat over saucepan again for 1 or 2 minutes until melted. Allow cookies to dry on cooling rack for at least 20 minutes or until chocolate has hardened. Store in an airtight container for 3-4 days.
User Reviews
Overall Rating
4.3
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