Coconut Snowballs
- Level: Easy
- Yield: about 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 158
- Total Fat
- 8
- Saturated Fat
- 6
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 27
- Sodium
- 14
- Total: 2 hr 45 min
- Prep: 1 hr
- Inactive: 1 hr 25 min
- Cook: 20 min
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.