Almond-Coconut Snowball Cookies
Author:
Yummy N Tasty
Posted on,
25, Dec 2017
6.1 K views.
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Yields
12-15 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-45 mins
Happy Diwali
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Recipe video
Ingredients:
- All Purpose flour - 1 cup
- Whole Almonds - ¾ cup
- Freshly grated coconut - 2 Tablespoon
- Unsalted Butter - ½ cup, softened
- Powdered Sugar - 6 Tablespoon
- Vanilla Extract - 1 Teaspoon
- Salt - ⅛ Teaspoon
- Powdered Sugar - ¾ cup, for coating
Instructions:
- Preheat oven at 350°F.
- Spread the almonds on a baking sheet and bake/toast until fragrant, 6 to 8 minutes. Or toast until fragrant in a pan.
- Remove from oven and let them cool slightly, then finely grind the almonds in a food processor. Set aside.
- Take butter, 6 tablespoons of powdered sugar, vanilla extract, all-purpose flour, toasted and ground almonds, grated coconut and salt in a mixing bowl.
- Mix well using your hands or with a spatula and make the dough into a ball shape.
- Cover the bowl with a plastic wrap and refrigerate for 30 minutes.
- Then make small lemon sized balls out of the dough, and arrange them 1 inch apart in a lined baking sheet.
- Bake until the bottom edges of the cookies are slightly brown, for about 12-16 minutes.
- Remove from oven, and let it sit in the baking sheet for 2-3 minutes.
- Take ¾ cup powdered sugar in a bowl, roll each warm cookies in the sugar until coated well.
- Transfer to a wire-rack and cool completely.
- Roll in the completely cooled cookies again in the powdered sugar.
- Enjoy the melt-in-mouth snowball cookies :)
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Almond-Coconut Snowball Cookies
| Author - Yummy N Tasty |
| Posted on - 25, Dec 2017 |
| Recipe URL, https://www.yummyntasty.com/recipes/almond-coconut-snowball-cookies/ |
| Cooking time - 35-45 minutes |
| Serving - 12-15 person(s) |
Ingredients :
- All Purpose flour - 1 cup
- Whole Almonds - ¾ cup
- Freshly grated coconut - 2 Tablespoon
- Unsalted Butter - ½ cup, softened
- Powdered Sugar - 6 Tablespoon
- Vanilla Extract - 1 Teaspoon
- Salt - ⅛ Teaspoon
- Powdered Sugar - ¾ cup, for coating
Instructions :
- Preheat oven at 350°F.
- Spread the almonds on a baking sheet and bake/toast until fragrant, 6 to 8 minutes. Or toast until fragrant in a pan.
- Remove from oven and let them cool slightly, then finely grind the almonds in a food processor. Set aside.
- Take butter, 6 tablespoons of powdered sugar, vanilla extract, all-purpose flour, toasted and ground almonds, grated coconut and salt in a mixing bowl.
- Mix well using your hands or with a spatula and make the dough into a ball shape.
- Cover the bowl with a plastic wrap and refrigerate for 30 minutes.
- Then make small lemon sized balls out of the dough, and arrange them 1 inch apart in a lined baking sheet.
- Bake until the bottom edges of the cookies are slightly brown, for about 12-16 minutes.
- Remove from oven, and let it sit in the baking sheet for 2-3 minutes.
- Take ¾ cup powdered sugar in a bowl, roll each warm cookies in the sugar until coated well.
- Transfer to a wire-rack and cool completely.
- Roll in the completely cooled cookies again in the powdered sugar.
- Enjoy the melt-in-mouth snowball cookies 🙂
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