These delicious coconut snowball cookies have a soft, shortbread-like texture and are full of coconut flavor. Makes a beautiful and unique addition to your cookie tray.
Delicious Coconut Snowball Cookies
These delicious little cookies are a coconut lover’s dream come true! To further enhance the coconut flavor, I replaced the butter with coconut oil. These cookies also have a soft, shortbread-like texture that melts in your mouth. It was then dipped in a simple glaze and shredded coconut. Voila. They are absolutely delicious and look equally beautiful. They make a great addition to your holiday cookie plate and are customizable too.
If you're not a fan of shredded coconut, you can top these cookies with sprinkles, chopped nuts, or crushed candy canes. And even though it loses its 'snowball' shape, toasting the coconut will add a delicious crunchy, nutty flavor to these cookies.
Ingredients needed to make Coconut Snowball Cookies:
- all purpose flour
- coconut oil
- sugar
- Greek Yogurt
- milk
- vanilla extract
- salt
- icing sugar
- shredded coconut
How to make Coconut Snowball Cookies:
- Mix dry ingredients. Place flour, sugar, and salt in the bowl of a stand mixer. Stir quickly to mix.
- Add wet ingredients. With mixer on low, add coconut oil to dry ingredients, one tablespoon at a time. Add Greek yogurt and vanilla extract and mix well. The dough will appear slightly crumbly. If it's too broken to form a ball, add milk, half a spoonful at a time, until the consistency is right.
- Shape into a ball. Using a cookie scoop, form balls of dough about 1 inch in size. Place on a baking sheet lined with parchment paper.
- baking. Bake cookies in a preheated 375 degree oven for 10 to 12 minutes or until lightly browned. Remove from the oven and let cool completely.
- Make the icing. In a small bowl, whisk together powdered sugar, Greek yogurt, and milk. The icing should be thin enough to easily cover the top of the cookie.
- Ice your cookies. Place the shredded coconut in a shallow bowl. Once the cookies have cooled, dip the tops of the cookies into the icing and then into the coconut. enjoy!
tips and suggestions
how:
Looking to make a switch? Here are some other delicious topping ideas:
- Roasted Shredded Coconut
- chopped nuts
- spread
- crushed candy canes
- plain glaze
- Dip in melted semisweet chocolate
- Replace the milk with lime juice and add 1 teaspoon of fresh lime zest.
- Skip the glaze and roll the cookies in powdered sugar while they are still warm.
How to store leftover coconut snowball cookies:
Store leftover cookies in an airtight container for 3 to 4 days. You can also freeze unbaked cookies and keep them for 2 to 3 months.
Do you like coconut? Here are some more delicious coconut recipes to try:
Coconut Snowballs
These delicious coconut snowball cookies have a soft, shortbread-like texture and are full of coconut flavor. Makes a beautiful and unique addition to your cookie tray.
Serving Size: 36 cookie
calorie: 138calorie
topping
- 1 1/2 cup Unsweetened shredded coconut
cookie
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Preheat oven to 375°F.
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Place flour, sugar, and salt in the bowl of a stand mixer. Mix until combined.
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With the mixer on low, add the coconut oil, about 1 tablespoon at a time. The dough should start to crumble slightly. Add vanilla and Greek yogurt and mix just until large pieces of dough begin to come together.
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It is normal for the dough to be slightly crumbly. If it is too crumbly to form a ball and continues to break or fall apart, add more milk in 1/2 tablespoon increments.
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Using a cookie scoop, form balls of dough about 1 inch in size. Finish by rolling it into a ball with your hands. Place dough balls 1 1/2 inches apart on parchment-lined baking sheets. Bake for 10-12 minutes or until very lightly browned.
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Remove from oven and transfer to a cooling rack.
glaze
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Combine Greek yogurt, milk, and powdered sugar in a medium mixing bowl and mix with a hand mixer until smooth. The frosting should be thin enough to easily dip the cookies into. Add more milk, 1 teaspoon at a time, if needed.
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Once the cookies have cooled, dip the top of each cookie into the frosting. Then dip it in shredded coconut. Let cookies cool completely before storing. enjoy!
calorie: 138calorie | carbohydrate: 18g | protein: Oneg | province: 7g | Saturated Fat: 6g | Polyunsaturated fat: 0.2g | Monounsaturated fat: 0.4g | cholesterol: 0.1mg | salt: 27mg | potassium: 26mg | fiber: 0.4g | sugar: 11g | Vitamin A: threeIU | Vitamin C: 0.03mg | calcium: 5mg | steel: 0.5mg
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Natalie Monson
I'm a registered dietitian, mom of 4, a passionate lover of food, and a huge fan of healthy habits. Here you'll find delicious recipes full of fruits and vegetables, tips to help your kids eat better and become intuitive eaters, and lots of resources for feeding your family.
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