Coconut Snowballs – a delicious recipe with butter, cream cheese, sugar, egg yolk, coconut, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Beat first 3 ingredients at medium speed with an electric mixer 2 minutes or until light and fluffy. Add egg yolk, and beat until smooth. Stir in coconut extract.
2
Combine flour and salt; gradually add to butter mixture, beating just until blended. Stir in macadamia nuts and lemon zest.
3
Chill dough 30 minutes. Shape into 1-inch balls. Place 1 inch apart on a parchment paper-lined baking sheet, and bake, in batches, at 350u00b0 for 15 minutes or until lightly browned on bottoms. Transfer to wire racks; let cool 2 minutes.
4
Place 1 1/2 cups powdered sugar in a bowl, and toss cookies to coat. Let cookies cool completely on wire racks. Toss in powdered sugar again, coating well.
5
Note: Bake time is per batch.
1181
kcal
Calories
59
g
Fat
154
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 4 ounces cream cheese, 1 cup sugar, 1 egg yolk, and more.
Yes, Coconut Snowballs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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