Coconut Snowballs

Name: Coconut Snowballs
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: about 18 cookies
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

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Level: Easy
Total: 2 hr 45 min

Prep: 1 hr
Inactive: 1 hr 25 min
Cook: 20 min

Yield: about 18 cookies

Level: Easy
Total: 2 hr 45 min

Prep: 1 hr
Inactive: 1 hr 25 min
Cook: 20 min

Yield: about 18 cookies

Ingredients

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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.