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Delicious Coconut Snowball Cookies
These tasty little cookies are a coconut lover’s dream come true! We swapped out the butter for coconut oil to give them an extra boost of coconut flavor. It also gives these cookies a tender, shortbread-like texture that just melts in your mouth. Then we dipped them in a simple glaze and shredded coconut and voila. They are absolutely delicious and equally beautiful to look at. They make a great addition to holiday cookie plates are are super customizable too. If you’re not a huge fan of shredded coconut, you can also top these cookies with sprinkles, chopped nuts, or crushed candy canes. And even though you lose the ‘snowball’ appearance, toasting the coconut will add a deliciously crunchy, nutty flavor to these cookies.
Ingredients You Need to Make Coconut Snowball Cookies:
- All-Purpose Flour
- Coconut Oil
- Sugar
- Greek Yogurt
- Milk
- Vanilla Extract
- Salt
- Powdered Sugar
- Shredded Coconut
How to Make Coconut Snowball Cookies:
- Mix dry ingredients. Add flour, sugar, and salt to the bowl of a stand mixer. Give it a quick stir to combine.
- Add the wet ingredients. With the mixer on low, add the coconut oil to the dry ingredients one tablespoon at a time. Add the greek yogurt and vanilla extract and stir to combine. The dough will look slightly crumbly. If it is too crumbly to shape into balls, add a bit of milk, half a tablespoon at a time, until you get the right consistency.
- Shape into balls. Use a cookie scoop to form dough balls, about 1-inch in size. Place onto a parchment lined baking sheet.
- Bake. Bake cookies in a preheated 375 degree oven for 10-12 minutes or until very lightly browned. Remove from the oven and cool completely.
- Make the glaze. In a small bowl, whisk together the powdered sugar, greek yogurt, and milk. The icing should be thin enough to easily dip the top of the cookies in.
- Ice the cookies. Place the shredded coconut into a shallow bowl. Once the cookies have cooled, dip the top of the cookies into the icing, and then into the coconut. Enjoy!
Tips & Suggestions:
- Substitutions: Looking to switch it up? Here are some other tasty topping ideas:
- Toasted Shredded Coconut
- Chopped Nuts
- Sprinkles
- Crushed Candy Canes
- Plain Glaze
- Dip in Melted Semi-Sweet Chocolate
- Replace the milk with lime juice and add a teaspoon of fresh lime zest.
- Skip the glaze and roll the cookies in powdered sugar when they’re still warm.
- How to store leftover coconut snowball cookies: Store leftover cookies in an airtight container for 3-4 days. You can also freeze unglazed cookies for 2-3 months.
- Love Coconut? Here are More Delicious Coconut Recipes to Try:
- Coconut Snowballs
Coconut Snowballs – Super Healthy Kids
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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