Coconut Cake Snowballs
Ingredients: Sweetened shredded coconut (toasted), Almond flour, Powdered sugar, All-purpose flour, Salt · 150 min cook time · 150kcal · ₩30,350
Ingredients
1cup Sweetened shredded coconut (toasted), 0.5cup Almond flour, 0.5cup Powdered sugar, 1.5cups All-purpose flour, 0.5tsp Salt, 1cup Salted butter, 0.25cup Unrefined coconut oil, 1tbsp Vanilla extract, 2cups Sweetened shredded coconut (untoasted), 1drop Gel food coloring, 2cups Powdered sugar (for glaze), 4oz Cream cheese, 0.25tsp Salt (for glaze), 1tsp Vanilla extract (for glaze), 2tbsp Milk
Instructions
1. Add sweetened shredded coconut, almond flour, powdered sugar, all-purpose flour, and salt to a food processor. Process until the coconut is ground down and everything is well mixed.
2. Add salted butter, unrefined coconut oil, and vanilla extract to the food processor. Pulse until the dough comes together.
3. Scoop the dough into 1-tablespoon portions (about 15g each) and roll them into neat balls. Place them on a parchment-lined baking sheet.
4. Cover the baking sheet with plastic wrap and freeze the dough balls for at least 1-2 hours until firm.
5. Preheat oven to 350°F. Arrange the frozen dough balls on parchment-lined baking sheets, leaving some space between them. Bake for 15-17 minutes, until golden brown on the bottom and set. They shouldn't change shape much.
6. While cookies are baking, prepare the colored coconut. Add sweetened shredded coconut (untoasted) and gel food coloring to a food processor. Pulse until the coconut is finely ground and evenly colored.
7. Prepare the cream cheese glaze. In a bowl, combine powdered sugar, cream cheese, salt, and vanilla extract. Mix with a hand mixer until mostly incorporated. Gradually add milk, mixing until a runny glaze forms.
8. Once the cookies are out of the oven, transfer them to a wire rack to cool completely.
9. Turn each cooled cookie upside down. Dip the top (bottom of the cookie) into the cream cheese glaze, letting excess drip off. Then, dip the glazed side into the colored coconut, gently redistributing the coconut for even coverage.
10. If you want the glaze to set up, you can pop the finished cookies in the fridge for a few minutes. If storing for a long period, keep them refrigerated.
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