Coconut Snowball Cookies
Preparation: 20 min.
Cooking: 10 min.
Total: 30 min.
- 1 Cup unsalted butter , at room temperature.
- 1/2 Cup powdered sugar
- 4 Tbsp granulated sugar
- 2 tsp coconut extract
- 2 Cup flour
- 1/4 tsp salt
- 1/2 Lb white chocolate bar, chopped, or white chocolate chips.
- 3 Cup sweetened shredded coconut
Preheat oven to 400 ℉.
In large bowl, mix butter and sugars until light and fluffy. Add coconut extract and mix.
In separate bowl, mix flour and salt together. Add to butter/sugar mixture and mix just to combine.
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.
Place on baking sheet about 2 inch apart and bake for 8-10 minutes. Remove from oven and allow to cool on cooling rack.
Fill small saucepan 1/4 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.
Remove chocolate from heat and roll cookies one at a time in chocolate, and then roll in coconut, coating well. 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.