Coconut Balls

Oxmoor House
5 dozen


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1 cup butter or margarine, softened
1/4 cup sifted powdered sugar
1 tablespoon water
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup chopped pecans
4 cups sifted powdered sugar
1/2 cup milk
1/2 teaspoon vanilla extract
Dash of salt
1 (7-ounce) can flaked coconut


Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy. Add water and 2 teaspoons vanilla, mixing well; add flour, stirring well. Stir in pecans.

Shape into 1/2-inch balls. Place 2 inches apart on ungreased cookie sheets; bake at 300° for 20 minutes or until lightly browned. Cool completely on cookie sheets.

Combine 4 cups sugar, milk, 1/2 teaspoon vanilla, and salt in a medium mixing bowl; beat with a wire whisk until smooth.

Dip cookies in glaze; roll in coconut.

Note: Coconut may be tinted, if desired.

Created date

February 2010