Every holiday season, one of the things I look forward to most is baking up a batch of Coconut Snowballs with Mom. We have the most fun making these cookies and they are so delicious it's impossible to eat just one - even though they are whoppers. These cookies are my all-time favorite and I can't believe I'm just now getting around to sharing the recipe. I hope you enjoy the cookies as much as I do!
Recipe from Martha Stewart
2 cups flour
1/2 tsp baking powder
1/2 tsp salt7
7oz sweetened, shredded coconut (about 2 1/4 cups)
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
Vanilla Buttercream Filling*
Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking powder and salt. Reserve 1/2 cup coconut and set aside. Place the remaining coconut in a food processor and and pulse until coarsely ground.
In a large bowl, beat together butter and sugar on medium speed with an electric mixer. Add the egg and vanilla. Reduce speed to low and add in flour mixture. Mix until just combined.
Drop dough by the tablespoon onto parchment-lined cookie sheets, leaving about 1-2 inches between each. Take care to make sure the cookies are approximately uniform in shape and size since you'll eventually be sandwiching them together. Bake 10-12 minutes, rotating the cookie sheets halfway through. Transfer to a wire rack and cool completely.
After cookies have cooled, spread Vanilla Buttercream Filling on the flat side of half of the cookies and sandwich with the remaining cookies. Roll edges in the reserved 1/2 cup coconut. Refrigerate until ready to serve.
*Vanilla Buttercream Filling
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1/2 tsp pure vanilla extract
Beat butter on medium high speed using an electric mixer. Add a 1/2 cup of the sugar at a time. Add the vanilla and beat until smooth.
Join the conversation: What is your all-time favorite cookie?