Cookie Week: Coconut Snowballs - Sweet Potato Chronicles

Cookie Week: Coconut Snowballs

Wel­come to Cookie Week! I'm not even sure how many recipes we're send­ing out into the world this week… five? six? Pho­tograph­ing cook­ies is way more fun than shoot­ing pasta or salad. Espe­cially at this time of year when we can go throw out our usual reser­va­tions about the overly cute and just go to town. Brace your­self, it's going to be a very cute week around here.

Okay, back to cook­ies. I love these Coconut Snow­balls, they're appeal­ing to kids and adults with their lemon-y icing, their crisp outer layer and but­tery insides… and they're so cute! They really are. They look really pretty packed into a lit­tle box as a gift or stacked, pyramid-style on a cake stand at a hol­i­day party. Unlike some Christ­mas cook­ies that have a lot of back and forth with chill­ing, cut­ting, chill­ing again, bak­ing — these come together really quickly. Which make them a good one to do with kids. In the case of the batch you're look­ing at, thank God I had a kid help­ing me. Esme was with me and Maya in the stu­dio on this day and watched me for a minute as I dipped raw cookie dough in icing and begin to roll it in coconut before pip­ing up. "I think when we made them at home we baked them first." Doh! Why, yes we did. If you make this mis­take, you may think to your­self, "Oh, I'll just bake them that way and see what hap­pens. It's prob­a­bly fine." It's not. You get burnt coconut and raw cook­ies. How­ever, if you don't make a sleep deprived blun­der like that, these cook­ies are easy peasy to make.

Let us know what you're bak­ing this hol­i­day. We love hear­ing from you!

pho­tos by Maya Visnyei

Coconut Snow­balls

makes 2 dozen

2 ½ cups flour
¾ cups sugar
¼ tsp salt
1 cup unsalted but­ter, soft­ened
2 Tbsp cream cheese, soft­ened
2 tsp vanilla
4 or 5 Tbsp lemon juice
1 Tbsp cream cheese, soft­ened
1 ½ cup confectioner’s sugar
1 ½ cup sweet­ened shred­ded coconut

Method

Pre­heat the oven to 375 degrees.

Mix together flour, sugar, salt together in a bowl. With an elec­tric mixer add soft­ened but­ter about ¼ cup at a time until it com­bines with the dry ingre­di­ents. You’ll have a peb­bly mix­ture. Add 2 Tbsp of soft­ened cream cheese and vanilla. You’ll need to use your hands to bring the mix­ture together into a dough. Knead for a minute or two.

Line two cookie sheets with parchment.

Use a Table­spoon to scoop the dough, then roll it between your hands to make balls. Place on the lined sheets at least an inch apart. Bake for 12 to 15 min­utes. Watch them care­fully, you want them to firm up and turn very light gold. Any longer and they’ll be hard! Take them out and allow them to cool com­pletely on a rack.

While they cool, mix up 3 Tbs of lemon juice with 1 Tbsp of cream cheese. Slowly add 1 ½ cups of confectioner’s sugar until you have a thick icing. Now add as much lemon juice as you need to thin it out to a glaze.

Spread your coconut in a layer on a plate. Take each cookie and swirl it into the glaze so all of the top gets cov­ered (let excess drip off) then press it in the coconut to cover. Allow to set if you can wait.

  

6 Comments

  1. […] James loves to cook and secretly wishes to have a food blog] Best new recipes for the Hol­i­days: Coconut snow­balls from Sweet Potato Chron­i­cles Gin­ger­bread snowflakes from Martha Stew­art Banana Fos­ter Upside down […]

  2. […] you really need to. It is a great site filled with great and fun recipes. This week I made these Coconut Snow­balls with my niece. We had fun get­ting messy in the process. These cook­ies could be my new favourite […]

  3. Ceri Marsh says:

    Thanks Jess! I hope you and Lil K had an awe­some time mak­ing and eat­ing these!

  4. […] Snow­ball Cook­ies –  click here for the recipe from Sweet Potato Chronicles […]

  5. Jay says:

    Sounds yummy!

  6. dikla says:

    can't stop eat­ing them!:)

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