COCONUT BUTTERBALLS
Make and share this Coconut Butterballs recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- Cream butter, sugar and vanilla together.
- Add flour all at once and blend
- Add coconut mixing well.
- Shape into small balls and place on an ungreased cookie sheet.
- Chill 15 minutes.
- Bake at 350°F for 15 minutes or until lightly browned.
- Roll in additional powdered sugar while warm.
- Yield: 3 dozen.
Nutrition Facts : Calories 44.6, Fat 3.1, SaturatedFat 2.1, Cholesterol 6.8, Sodium 22.2, Carbohydrate 3.8, Fiber 0.2, Sugar 1.1, Protein 0.4
PEANUT BUTTER BALLS
Steps:
- In a large bowl, combine Peanut Butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
- In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
BUTTER BALLS II
Steps:
- Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
- Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 6 g
COCONUT BUTTER BALLS
Make and share this Coconut Butter Balls recipe from Food.com.
Provided by sheepdoc
Categories Dessert
Time 40m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cream butter, sugar, and vanilla until fluffy.
- Blend flour and salt, stir into creamed mixture.
- If dough is soft, chill until firm enough to shape.
- With fingers, shape a rounded teaspoonful of dough around each pecan half to form 1" balls.
- Beat egg white with water with a fork.
- Dip dough in egg white mixture, then in coconut.
- Bake on lightly greased baking sheet 15-18 minutes.
- Cookies store well in tightly covered container.
T'S PEANUT BUTTER BALLS
I love these as a quick energy snack. I keep them in the refrigerator almost all the time. They are sweet enough to make me feel like I am getting a treat, but they have enough good stuff to help with energy fixes and muscle recovery. Store in the refrigerator.
Provided by Missty
Categories Appetizers and Snacks
Time 45m
Yield 40
Number Of Ingredients 9
Steps:
- Beat peanut butter in a bowl of a stand mixer on low speed until creamy. Add coconut oil, agave nectar, sea salt, flax seed, hempseed, rolled oats, dark chocolate chips, and pecan pieces respectively, beating dough well after each addition.
- Scoop dough into smalls balls onto a plate. Chill in the refrigerator until set, at least 30 minutes.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 20.5 g, Fat 19.9 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 6.7 g, Sodium 120.1 mg, Sugar 2.2 g
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