Ohhh yes 🤍🥥 Coconut Snowball Cookies—soft, buttery, melt-in-your-mouth and dusted like fresh snow.
🥥❄️ Coconut Snowball Cookies
Ingredients (makes ~24)
- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional but lovely)
- 2¼ cups (280 g) all-purpose flour
- ¼ tsp salt
- ¾ cup sweetened shredded coconut (finely chopped for best texture)
- Extra powdered sugar, for rolling
Instructions
1️⃣ Heat oven
- Preheat to 175°C / 350°F.
- Line a baking tray with parchment.
2️⃣ Cream butter & sugar
- Beat butter and powdered sugar until light and fluffy.
- Mix in vanilla (and coconut extract if using).
3️⃣ Make dough
- Add flour and salt, mix just until combined.
- Fold in shredded coconut.
4️⃣ Shape
- Roll dough into 1-inch balls.
- Place on tray (they won’t spread much).
5️⃣ Bake
- Bake 12–14 minutes until bottoms are lightly golden.
6️⃣ Snow coating
- Cool 5 minutes.
- Roll warm cookies in powdered sugar.
- Cool completely, then roll again ❄️✨
🔥 Pro Tips
- Finely chopped coconut = smoother melt
- Don’t overbake—pale tops are perfect
- Double-roll = classic snowball look
🔄 Variations
- Toasted coconut: toast coconut before mixing
- Chocolate-dipped: dip half in dark chocolate
- Lime coconut: add lime zest
- Gluten-free: use 1:1 GF flour
Perfect for holidays, cookie swaps, or sneaky midnight snacks 😌
Want a no-bake version, vegan, or extra-soft bakery style?
