Linda Dalton Recipe

Coconut Sno Ball Cookies

By Linda Dalton Stripey


Recipe Rating:
 4 Ratings
Serves:
3 dozen
Cooking Method:
Bake

Linda's Story

I'm a little early for Christmas cookies, but I must admit I'm planning ahead. I always make the standard buttery Polverones that everybody loves. Then I make my chocolate and mocha version. And now the coconut lovers have gotten on my case, so this is my easy, buttery, decadent, coconut Polverone recipe. A melt in your mouth cookie that coconut lovers cant get enough of.

Ingredients

1 c
unsalted butter, room temperature
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1/4 c
confectioners' sugar
1 tsp
pure vanilla extract
1 tsp
coconut extract
1/2 tsp
salt
1 c
shredded sweetened coconut ground in food processor or spice mill
2 c
flour
1 c
confectioners' sugar for dusting

Directions Step-By-Step

1
In large bowl mix butter and 1/4 cup sugar until well blended. Add vanilla and coconut extract, and salt and mix again. I use a hand mixer for this. Beat in flour, then ground coconut. Divide dough mixture in half forming each into a ball. Wrap in plastic and chill about 30 minutes
2
Pre heat oven to 350 degrees. Working with half the refrigerated dough, roll into balls about 1 inch in diameter. Place balls on parchment lined baking sheet and bake 15 minutes. Let cool for about 5 minutes and toss warm cookies in confectioner's sugar.
3
Repeat baking process and dredging in sugar with second ball of dough. Cool cookies completely and store in air tight containers in your fridge. These are so rich and chewey with coconut flavor. Be warned, if you're serving coconut lovers, make a double batch.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Hashtags: #nuts, #Eggless, #No