The Christmas season is the time for many traditional sweet treats – from Christmas cookies to cakes and desserts. I am a big fan of cakes (of course) but for Christmas, I actually prefer making cookies. Simple and easy stuff you can nibble on for days. For all coconut (flavor) fans out there I got a delicious treat: Coconut Snowball Cookies. So good!
When it comes to baking for Christmas many have their “classic” bakes they do every year over and over. I do that too. Vanilla Crescent Cookies (Vanille Kipferl), Cinnamon Stars (Zimtsterne) or Spitzbuben (Sandwich Cookies with Raspberry Jam) – without them, Christmas would not be the same. Besides these classic German Christmas cookies, however, I try to test and bake new cookie recipes every year… in hopes of finding the next Christmas Cookie Superstar ;P
Last year I made these snowballs here for the first time. We had some leftover desiccated coconut from a macaroon recipe and I did not want to let it go to waste… so Coconut Snowballs were the cookies to make ;) Super easy to prepare and really delicious. They definitely made it to the “best of Xmas cookies list” and will be baked more often from now on.
They are sweet, crumbly (but not too much), and “coconutty” – that’s a word right? ;) Like many other Christmas cookies, these little snowballs get better with time. Great on the first day – even better the following days. But make sure to store them in a tin (cookie) box or similar – if you leave them out in the open they will try out.
INGREDIENTS / ZUTATEN
For the dough:
2.8 oz. (80g) desiccated coconut
3.5 oz. (100g) butter, at room temperature
1.8 oz. (50g) confectioners’ sugar
1/2 tsp. vanilla extract
1 cup (130g) all-purpose flour
1 pinch of salt
For the coating:
1 oz. (30g) desiccated coconut
1.8 oz. (50g) confectioners’ sugar
Für den Teig:
80g Kokosraspel
100g weiche Butter
50g Puderzucker
1/2 TL Vanille Extrakt
130g Mehl (Type 405)
1 Prise Salz
Für die Ummantelung:
30g Kokosraspel
50g Puderzucker
DIRECTIONS / ZUBEREITUNG
2. Add the butter, confectioners’ sugar, and vanilla extract to a large bowl and mix until light and fluffy. Mix the flour with the cooled coconut, and salt and add to the bowl – knead briefly to get a smooth dough. Wrap the dough in plastic wrap and place it in the fridge for about 1 hour.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Divide the dough and shape it into small balls the size of a cherry. Place on the baking sheet and bake for about 10 minutes.
4. For the coating mix the coconut with the confectioners’ sugar in a small bowl. Take the cookies out of the oven and roll them – still hot – in the mixture. Place the coated cookies on a wire rack and let them cool down completely.
2. Die Butter mit dem Puderzucker und Vanille Extrakt in einer großen Schüssel hell und luftig aufschlagen. Mehl mit den abgekühlten Kokosraspel und dem Salz vermischen, zur Schüssel dazugeben und alles zu einem glatten Teig verkneten. Den Teig in Klarsichtfolie einschlagen und dann für etwa 1 Stunde in den Kühlschrank legen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Den Teig in etwa kirschgroße Kugeln formen, auf das Backblech setzen und dann für etwa 10 Minuten backen.
4. Die Kokosraspel für die Ummantelung mit dem Puderzucker in einer kleinen Schüssel vermischen. Die noch heißen Plätzchen nacheinander in der Mischung rollen und dann auf einem Kuchengitter komplett auskühlen lassen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy Peasy Coconut Snowballs
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 01:30
- Yield: 30 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Delicious cookies for Christmas to make all fans of coconut very happy: Easy Peasy Coconut Snowballs. Easy to prepare and so good :)
Ingredients
For the dough:
2.8 oz. (80g) desiccated coconut
3.5 oz. (100g) butter, at room temperature
1.8 oz. (50g) confectioners’ sugar
1/2 tsp. vanilla extract
1 cup (130g) all-purpose flour
1 pinch of salt
For the coating:
1 oz. (30g) desiccated coconut
1.8 oz. (50g) confectioners’ sugar
Instructions
1. Heat up a coated pan without fat and lightly toast the desiccated coconut. You want them to get fragrant and release some oil, but you don’t want them to brown. Set aside and let cool down.
2. Add the butter, confectioners’ sugar, and vanilla extract to a large bowl and mix until light and fluffy. Mix the flour with the cooled coconut, and salt and add to the bowl – knead briefly to get a smooth dough. Wrap the dough in plastic wrap and place it in the fridge for about 1 hour.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Divide the dough and shape it into small balls the size of a cherry. Place on the baking sheet and bake for about 10 minutes.
4. For the coating mix the coconut with the confectioners’ sugar in a small bowl. Take the cookies out of the oven and roll them – still hot – in the mixture. Place the coated cookies on a wire rack and let them cool down completely.
Notes
Enjoy baking!
Keywords: cookies, Christmas, coconut, snowball
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
