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Coconut Snowball Cookie


The coconut snowball cookies add some fluffy texture to any plate of treats you’ll serve this holiday season. And they taste pretty darn good too.

Makes 20­-25 cookies
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup powdered sugar
¼ cup granulated sugar
2 teaspoons coconut extract (substituting lemon extract/lemon juice and some zest works nicely too.)
2½ cups flour
¼ teaspoon salt
8 ounces white chocolate bar, chopped, or white chocolate chips
3 cups shredded, sweetened coconut

1. In large bowl, mix butter and sugars until light and fluffy. Add coconut
extract and mix.
2. In separate bowl, mix flour and salt together. Add to butter/sugar mixture and mix just to combine.
3. 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.
4. Place on baking sheet about 2 inches apart. Refrigerate formed cookies for 30 minutes prior to baking.
5. Preheat oven to 400°F.
6. Bake for 8-­10 minutes. Remove from oven and allow to cool on cooling rack.
7. 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.
8. 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.