COCONUT SNOW RECIPES
COCONUT SNOWBALLS RECIPE - FOOD.COM
Make and share this Coconut Snowballs recipe from Food.com.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Grind 1/2 cup of the coconut in food processor.
- Chop remaining coconut and set aside.
- Add flour, 1/4 cup of the confectioners' sugar and the salt.
- Pulse to blend.
- Add butter and vanilla; pulse until dough comes together.
- Heat oven to 350 degrees.
- Roll dough into 1-inch balls.
- Place dough balls 1 inch apart on an ungreased baking sheet.
- Bake cookies until firm but tender, 15 minutes.
- Remove to rack, let cool completely.
- In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
- Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
- Dip in chopped coconut and set aside for glaze to dry.
Nutrition Facts : Calories 89.2, FatContent 4.3, SaturatedFatContent 3.1, CholesterolContent 7.8, SodiumContent 11.1, CarbohydrateContent 12.1, FiberContent 0.3, SugarContent 7.8, ProteinContent 0.7
CREAMY COCONUT SNOWBALLS RECIPE: HOW TO MAKE IT
My grandmother made these coconut snowballs for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests. —Yvonne Schaney, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 40 minutes
Cook Time 0 minutes
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 144 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 39mg sodium, CarbohydrateContent 19g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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CREAMY COCONUT SNOWBALLS RECIPE: HOW TO MAKE IT
My grandmother made these coconut snowballs for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests. —Yvonne Schaney, Alliance, Ohio
From tasteofhome.com
Reviews 5
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From tasteofhome.com
Reviews 5
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Category Desserts
Calories 144 calories per serving
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
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