Coconut Snowballs

Total Time:
2 hr 45 min
Prep:
1 hr
Inactive:
1 hr 25 min
Cook:
20 min

Yield:
about 18 cookies
Level:
Easy

Ingredients
  • 1 1/2 cups rice flour
  • 1/2 cup unsweetened finely shredded coconut
  • 10 tablespoons unsalted butter, at room temperature
  • 1 1/4 cups confectioners' sugar
  • Pinch of salt
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 1 large egg
Directions
  • Whisk the rice flour and coconut in a small bowl. Beat the butter, 1/2 cup confectioners' sugar, the salt and vanilla seeds in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, then beat in the flour mixture until just combined. Cover and refrigerate until the dough is no longer sticky, about 1 hour.

  • Preheat the oven to 325 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange 1 inch apart on a baking sheet. Refrigerate until firm, about 15 minutes.

  • Bake the cookies until set and lightly browned on the bottom, about 20 minutes. Let cool 10 minutes on the baking sheet.

  • Put the remaining 3/4 cup confectioners' sugar in a small bowl. Gently roll the warm cookies in the confectioners' sugar and return to the baking sheet. Reroll the cookies in the confectioners' sugar, then transfer to a rack to cool completely.

  • Photograph by Ryan Dausch


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    4762 F

    Not what you're looking for? Try:

    Coconut Flan

    Recipe courtesy of Brian Boitano