Coconut Snowballs Recipes

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CREAMY COCONUT SNOWBALLS



Creamy Coconut Snowballs image

My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 pounds.

Number Of Ingredients 6

1/2 teaspoon plus 1/2 cup butter, softened and divided
1-3/4 cups sweetened shredded coconut, divided
4 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
8 ounces white candy coating, chopped
2 tablespoons shortening

Steps:

  • Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

COCONUT SNOWBALLS



Coconut Snowballs image

Make and share this Coconut Snowballs recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 40m

Yield 2 dozen cookies, 24 serving(s)

Number Of Ingredients 7

1 cup sweetened flaked coconut
1 cup all-purpose flour
1 1/4 cups confectioners' sugar
salt, pinch
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
4 teaspoons milk

Steps:

  • Grind 1/2 cup of the coconut in food processor.
  • Chop remaining coconut and set aside.
  • Add flour, 1/4 cup of the confectioners' sugar and the salt.
  • Pulse to blend.
  • Add butter and vanilla; pulse until dough comes together.
  • Heat oven to 350 degrees.
  • Roll dough into 1-inch balls.
  • Place dough balls 1 inch apart on an ungreased baking sheet.
  • Bake cookies until firm but tender, 15 minutes.
  • Remove to rack, let cool completely.
  • In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
  • Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
  • Dip in chopped coconut and set aside for glaze to dry.

Nutrition Facts : Calories 89.2, Fat 4.3, SaturatedFat 3.1, Cholesterol 7.8, Sodium 11.1, Carbohydrate 12.1, Fiber 0.3, Sugar 7.8, Protein 0.7

COCONUT SNOWBALLS



Coconut Snowballs image

Some special recipes go from being seasonal favorites to family traditions. This is one at our house. My whole family looks forward every Christmas to these rich, once-a-year sweets.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 5 dozen.

Number Of Ingredients 11

1 package (12 ounces) vanilla wafer crumbs, crushed
1/4 cup butter, melted
3/4 cup confectioners' sugar
1 cup chopped pecans or walnuts
1/2 cup Dr Pepper
ICING:
2 cups confectioners' sugar
2 tablespoons butter, melted
1/3 cup Dr. Pepper soda
1/4 teaspoon vanilla extract
3 cups sweetened shredded coconut

Steps:

  • In a large bowl, combine the first five ingredients. Roll into 3/4-in. balls. For icing, in a large bowl, combine the confectioners' sugar, butter, soda and vanilla; beat until smooth. Dip balls in icing; shake off excess. Roll in coconut. Place on waxed paper; let stand until set. Store in an airtight container.

Nutrition Facts :

COCONUT SNOWBALLS



Coconut Snowballs image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield about 18 cookies

Number Of Ingredients 7

1 1/2 cups rice flour
1/2 cup unsweetened finely shredded coconut
10 tablespoons unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
Pinch of salt
1 vanilla bean, split lengthwise, seeds scraped
1 large egg

Steps:

  • Whisk the rice flour and coconut in a small bowl. Beat the butter, 1/2 cup confectioners' sugar, the salt and vanilla seeds in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, then beat in the flour mixture until just combined. Cover and refrigerate until the dough is no longer sticky, about 1 hour.
  • Preheat the oven to 325 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange 1 inch apart on a baking sheet. Refrigerate until firm, about 15 minutes.
  • Bake the cookies until set and lightly browned on the bottom, about 20 minutes. Let cool 10 minutes on the baking sheet.
  • Put the remaining 3/4 cup confectioners' sugar in a small bowl. Gently roll the warm cookies in the confectioners' sugar and return to the baking sheet. Reroll the cookies in the confectioners' sugar, then transfer to a rack to cool completely.

CHOCOLATE COCONUT SNOWBALLS



Chocolate Coconut Snowballs image

This recipe is from the back of an old bag of "M & M's" Semi-Sweet Chocolate Baking Bits. I am glad I saved it, because these are great cookies and the recipe is no longer available, even on their website. This recipe is one of thirty or so varieties that I make every Christmas and it is always a favorite. *Added 12/30/07: I don't add the M & M baking bits AFTER the dough is refrigerated. I never understood why that was necessary and since I stopped doing it I've noticed no difference. I couldn't find the M & M's this year, so used a 10 oz. bag of Hershey Kissables and they came out just as good.* --K

Provided by Karen..

Categories     Dessert

Time 27m

Yield 4-5 dozen cookies

Number Of Ingredients 11

1/3 cup butter
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (14 ounce) package coconut, divided
1 (12 ounce) package M&M's semi-sweet chocolate baking bits

Steps:

  • In large bowl, cream butter, cream cheese and sugar.
  • Add egg yolk, almond extract and orange juice, beat well.
  • Combine flour, baking powder and salt and gradually add to creamed mixture.
  • Stir in 3 CUPS of the coconut.
  • Cover and chill for an hour.
  • Preheat oven to 350 degrees.
  • Stir M& M's Baking Bits into dough.
  • Shape dough into 1" balls and roll each in remaining coconut.
  • Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.

Nutrition Facts : Calories 1172.5, Fat 88.2, SaturatedFat 71.6, Cholesterol 111.2, Sodium 538.2, Carbohydrate 92.6, Fiber 17.2, Sugar 45.4, Protein 13.3

COCONUT SNOWBALLS



Coconut Snowballs image

Ice cream and coconut take on a whole new identity when combined in this fantastic frozen dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 2

2 cups flaked coconut
1 half-gallon ice cream (any flavor)

Steps:

  • Place paper or foil baking cup in each of 12 regular-size muffin cups.
  • Spread coconut in shallow pan or on plate. Scoop ice cream into 12 balls. Roll each in coconut, using 2 forks. Place balls in baking cups.
  • Freeze uncovered at least 3 hours until firm. Wrap, label and return to freezer. Store up to 2 weeks.

Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 100 mg

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