Coconut Macadamia Snowball Cookies
Coconut Macadamia Snowball Cookies
Snowballs, Mexican Wedding Cakes, Russian Tea Cakes: whatever you call them these cookies are a classic. We've updated them with macadamia nuts and coconut.
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30 min
Prep Time
45 min
Total Time
24
cookies Ingredients
1 cup all-purpose flour
1 cup very finely chopped macadamia nuts
12 cup Land O Lakes® Butter, softened
12 cup unsweetened coconut shreds, very finely chopped
2 tablespoons sugar
12 teaspoon vanilla extract
14 cup powdered sugar
14 cup unsweetened coconut shreds, very finely chopped
How to make
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STEP 1
Heat oven to 325°F. Line cookie sheets with parchment paper; set aside.
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STEP 2
Combine flour, macadamia nuts, butter, 1/2 cup coconut shreds, sugar, and vanilla in bowl. Beat at low speed, scraping bowl occasionally, until well mixed.
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STEP 3
Shape dough into 1-inch balls; place 1 inch apart onto prepared cookie sheets. Bake 13-15 minutes or until lightly browned around edges.
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STEP 4
Meanwhile, combine powdered sugar and 1/4 cup coconut shreds in small bowl. Roll hot cookies in coconut sugar. Cool completely.
Tip #1
To easily finely chop your coconut shreds use a food processor! You'll need about double the amount called for to get the right amount ground.
120 Calories
10 Fat (g)
10 Cholesterol (mg)
50 Sodium (mg)
8 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
