Coconut Snowball Cookies
(from redmed2000’s recipe box)
Source: http://www.kingarthurflour.com/recipes
Prep time: 40 minutes
Cook time: 15 minutes
Serves 50 people
Categories: cookies, not tried
Ingredients
- Cookies
- 1 cup unsalted butter
- 1/4 teaspoon salt*
- 1/2 cup confectioners' sugar or glazing sugar
- 1/2 cup coconut milk powder
- 3/8 teaspoon coconut flavor
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup toasted shredded coconut (finely shredded, not flaked)**
- *If you use salted butter, omit the added salt.
- **If you use regular sweetened coconut, you chop it finely.
- Coating
- 1 1/2 cups confectioners' or glazing sugar
- 1 cup coconut milk powder
- Glaze (optional)
- 3 cups confectioners' or glazing sugar
- 1 cup coconut milk powder
- Garnish (optional)
- 4 to 4 1/2 cups coconut flakes, slightly crushed
Directions
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1) Preheat the oven to 350°F.
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2) In a medium-sized bowl, beat together the butter and salt until soft and fluffy.
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3) Mix in the confectioners’ or glazing sugar, coconut milk powder, and coconut flavor. Add the flour and toasted coconut, mixing until well combined.
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4) Form the dough into 1? balls; a teaspoon cookie scoop is a real time-saver, and your cookies will be nice and uniform. Place the balls on an ungreased baking sheet.
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5) Bake the cookies for 12 to 15 minutes. They should be very light brown on the bottom, and feel set on top.
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6) Let the cookies cool on the baking sheets for 3 minutes before disturbing; they’re very fragile when they first come out of the oven.
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7) Sift the confectioners’ or glazing sugar with the coconut milk powder and place in a shallow pan.
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8) Roll the warm cookies in the sugar/coconut coating.
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9) Let the cookies cool completely, then re-roll in the sugar.
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10) When completely cool, store them in airtight containers for 1 week, or freeze for longer storage.
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11) Optional glaze and garnish: Instead of rolling cookies in sugar, you can dip completely cooled cookies in glaze, then roll in flaked coconut, if desired.
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12) To make the glaze: Sift together the sugar and coconut milk powder. Stir in the flavor and 8 tablespoons milk. Add the remaining milk a bit at a time, stirring until the glaze is smooth and the thickness of honey.
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13) Dip each cookie in the glaze, roll in the coconut, then put on a cooling rack to harden. Or skip the flaked coconut, and simply dip each cookie in glaze.
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Yield: 50 to 60 cookies.