These delicious coconut snowball cookies have a tender shortbread-like texture with coconut flavor. They provide a beautiful and unique addition to any cookie tray.
Delicious coconut snowball cookies
These delicious little cookies are a dream come true for coconut lovers! We switched the butter for coconut oil to give them extra coconut flavor. It also provides these cookies with a soft, shortbread-like texture that just melts in your mouth. Then we dip them in a simple glaze, chopped coconut and voila. They are absolutely delicious and look equally beautiful. They are also super custom made for a nice addition to the holiday cookie board.
If you are not a big fan of chopped coconut, you can also sprinkle these cookies with sprinkled, chopped nuts or crushed candy bars. Even if you lose your “snowball” look, toasted coconut adds a crispy nutty flavor to these cookies.
The ingredients you need to make coconut snowball cookies:
- All-purpose flour
- Coconut oil
- sugar
- Greek Yogurt
- milk
- Vanilla extract
- Salt
- Powdered sugar
- Chopped coconut
How to Make Coconut Snowball Cookies:
- Mix dry ingredients. Add flour, sugar and salt to the bowl of the stand mixer. Stir quickly to combine.
- Add wet ingredients. Lower the mixer and add one tablespoon of the dry ingredients at a time. Add Greek yogurt and vanilla extract and stir well. The dough will look a little brittle. If it’s too brittle to shape it into a ball, add a little milk, half a tablespoon at a time until you get the correct consistency.
- Shape into balls. Use a cookie spoon to form the dough, about 1 inch in size. Place on a parchment lined baking sheet.
- bake. Bake cookies in a preheated 375 degree oven for 10-12 minutes, or until very brown. Remove from the oven and cool completely.
- Make frosting. In a small bowl, stir together powdered sugar, Greek yogurt and milk. The frosting should be thin enough to dip into the top of the cookie easily.
- Ice biscuits. Place the chopped coconut in a shallow bowl. Once the cookies have cooled, dip the top of the cookies in the frosting and then dip them in the coconut. enjoy!
Tips and suggestions
replace:
Want to switch it? Here are some other deliciously cheerful thoughts:
- Roasted chopped coconut
- Chopped nuts
- sprinkle
- Crushed candy stick
- Ordinary glaze
- Dip in melted semi-sweet chocolate
- Replace the milk with lime juice and add a teaspoon of fresh lime peel.
- Skip the glaze and then roll the cookies into powdered sugar and still heat up
How to store the remaining coconut snowball cookies:
Store the remaining cookies in an airtight container for 3-4 days. You can also freeze the unclustered cookies for 2-3 months.
Love coconut? Here are more delicious coconut recipes:
Coconut Snowball
These delicious coconut snowball cookies have a tender shortbread-like texture with coconut flavor. They provide a beautiful and unique addition to any cookie tray.
Serve: 36 cookie
Calories: 138KCAL
top
- 1 1/2 cup Unsweetened chopped coconut
cookie
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Preheat the oven to 375°F.
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In the bowl of a stand mixer, add flour, sugar and salt. Mix until mixed.
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Keep the mixer running at low points, adding about 1 tablespoon of coconut oil at a time. The dough should start to look a little brittle. Add the vanilla and Greek yogurt and mix until the large chunks of dough start to combine.
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The dough will be slightly brittle, which is normal. If it’s too brittle to form balls and keeps breaking or breaking, add 1/2 tablespoon more milk at a time.
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Use a cookie spoon to form a dough ball about 1 inch large. Complete the ball rolling with your hands. Place the dough balls on a 1 1/2-inch sheepskin-lined baking sheet. Bake for 10-12 minutes, or until they start to turn very light brown.
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Remove from the oven and transfer to a cooling rack.
glaze
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In a medium mixing bowl, add Greek yogurt, milk and powdered sugar, and stir with a manual mixer until combined. The frosting should be thin enough to allow easy dipping of cookies. If needed, add more milk at a time, 1 teaspoon at a time.
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Once the cookies have cooled, dip the top of each cookie in the frosting. Then dip in chopped coconut. Let cookies cool completely before storage. enjoy!
Calories: 138KCAL | carbohydrate: 18g | protein: 1g | Fatty: 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
