Toasted Coconut Snowball Christmas Cookies
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar (plus 1 cup extra for rolling)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat your oven to 325°F (165°C). Spread the shredded coconut in a single layer on a baking sheet. Bake for 5 to 7 minutes, tossing occasionally, until the coconut is golden brown and fragrant. Set aside to cool completely.
- In a large mixing bowl, beat the softened butter and 1/2 cup of powdered sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer. Stir in the vanilla extract.
- Whisk together the flour and salt in a separate small bowl. Gradually add the flour mixture to the creamed butter, mixing on low speed until a soft dough forms. Do not overmix, as this can make the cookies tough.
- Gently fold the cooled toasted coconut into the cookie dough using a spatula. Ensure the coconut is evenly distributed throughout the batter to provide flavor in every bite.
- Increase the oven temperature to 350°F (175°C). Roll the dough into 1-inch balls (about one tablespoon each) and place them on a parchment-lined baking sheet. Bake for 12 to 15 minutes, or until the bottoms are barely golden. The tops should remain pale.
- Let the cookies cool on the pan for about 5 minutes until they are easy to handle but still warm. Roll each cookie in a bowl of the remaining powdered sugar. Place them on a wire rack to cool completely, then roll them in the sugar a second time for a thick, snowy coating.