These scrumptious Coconut Snowball cookies have a young, shortbread-like texture and are filled with coconut taste. They make an exquisite and distinctive addition to any cookie tray.
Delicious Coconut Snowball Cookies
These tasty little cookies are a coconut lover’s dream come true! We swapped out the butter for coconut oil to offer them an additional enhance of coconut taste. It additionally offers these cookies a young, shortbread-like texture that simply melts in your mouth. Then we dipped them in a easy glaze and shredded coconut and voila. They are completely scrumptious and equally lovely to take a look at. They make an awesome addition to vacation cookie plates are are tremendous customizable too.
If you’re not an enormous fan of shredded coconut, you can too high these cookies with sprinkles, chopped nuts, or crushed sweet canes. And regardless that you lose the ‘snowball’ look, toasting the coconut will add a deliciously crunchy, nutty taste to those cookies.
Ingredients You Need to Make Coconut Snowball Cookies:
- All-Purpose Flour
- Coconut Oil
- Sugar
- Greek Yogurt
- Milk
- Vanilla Extract
- Salt
- Powdered Sugar
- Shredded Coconut
How to Make Coconut Snowball Cookies:
- Mix dry substances. Add flour, sugar, and salt to the bowl of a stand mixer. Give it a fast stir to mix.
- Add the moist substances. With the mixer on low, add the coconut oil to the dry substances one tablespoon at a time. Add the greek yogurt and vanilla extract and stir to mix. The dough will look barely crumbly. If it’s too crumbly to form into balls, add a little bit of milk, half a tablespoon at a time, till you get the precise consistency.
- Shape into balls. Use a cookie scoop to type dough balls, about 1-inch in measurement. Place onto a parchment lined baking sheet.
- Bake. Bake cookies in a preheated 375 diploma oven for 10-12 minutes or till very calmly browned. Remove from the oven and funky fully.
- Make the icing. In a small bowl, whisk collectively the powdered sugar, greek yogurt, and milk. The icing ought to be skinny sufficient to simply dip the highest of the cookies in.
- Ice the cookies. Place the shredded coconut right into a shallow bowl. Once the cookies have cooled, dip the highest of the cookies into the icing, after which into the coconut. Enjoy!
Tips & Suggestions
Substitutions:
Looking to modify it up? Here are another tasty topping concepts:
- Toasted Shredded Coconut
- Chopped Nuts
- Sprinkles
- Crushed Candy Canes
- Plain Glaze
- Dip in Melted Semi-Sweet Chocolate
- Replace the milk with lime juice and add a teaspoon of contemporary lime zest.
- Skip the glaze and roll the cookies in powdered sugar after they’re nonetheless heat
How to retailer leftover coconut snowball cookies:
Store leftover cookies in an hermetic container for 3-4 days. You can even freeze unglazed cookies for 2-3 months.
Love Coconut? Here are More Delicious Coconut Recipes to Try:
Coconut Snowballs
These scrumptious Coconut Snowball cookies have a young, shortbread-like texture and are filled with coconut taste. They make an exquisite and distinctive addition to any cookie tray.
Servings: 36 cookies
Calories: 138kcal
Topping
- 1 1/2 cups unsweetened shredded coconut
Cookie
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Preheat oven to 375℉.
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In the bowl of a stand mixer, add the flour, sugar, and salt. Mix till mixed.
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Keep the mixer working on low and add the coconut oil about 1 tablespoon at a time. The dough ought to begin trying barely crumbly. Add the vanilla and Greek yogurt and blend simply till giant items of dough begin to clump collectively.
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The dough will probably be barely crumbly which is regular. If it’s too crumbly to type into balls and retains cracking or breaking, add extra milk 1/2 tablespoon at a time.
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Use a cookie scoop to type dough balls about 1-inch massive. Finish rolling into balls along with your fingers. Place the dough balls on a parchment lined baking sheet 1 1/2 inches aside. Bake for 10-12 minutes or till they start to show a really gentle brown.
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Remove from oven and switch to a cooling rack.
Glaze
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In a medium mixing bowl, add greek yogurt, milk and powdered sugar and beat till clean utilizing a hand mixer till mixed. The frosting ought to be skinny sufficient to simply dip a cookie into. Add extra milk, 1 teaspoon at a time, if wanted.
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Once the cookies have cooled, dip the highest of every cookie into the frosting. Then dip into the shredded coconut. Let cookies cool fully earlier than storing. Enjoy!
Calories: 138kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 27mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 0.03mg | Calcium: 5mg | Iron: 0.5mg
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Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and powerful promoter of wholesome habits. Here you’ll find plenty of scrumptious recipes filled with fruits and veggies, ideas for getting your youngsters to eat higher and change into intuitive eaters and many sources for feeding your loved ones.