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Recipes

Coconut-Orange Snowballs

By Diane MorganPhotography by Pornchai Mittongtare
Image may contain Confectionery Food Sweets Powder and Flour

Recipe information

  • Yield

    Makes about 3 dozen

Ingredients

1

1/4 cups sweetened flaked coconut

1

cup (2 sticks) unsalted butter, room temperature

2

1/4 cups sifted powdered sugar (sifted, then measured)

1

1/2 teaspoons vanilla extract

3

/4 teaspoon coconut extract

2

1/4 cups all purpose flour

1

1/2 tablespoons grated orange peel

1

/2 teaspoon salt

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.

    Step 2

    Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.

    Step 3

    Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups powdered sugar in bowl. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously. DO AHEAD Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.

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