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Coconut Snowballs

Photo: Alan Richardson; Styling: Betty Alfenito
Prep time 15 mins
Chill time 1 hr
Bake time 10 mins
Yield Makes 4 dozen

Ingredients

  • 1 cup butter, softened
  • 4 ounces cream cheese
  • 1 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon coconut extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped toasted macadamia nuts
  • 1 tablespoon lemon zest
  • 1 1/2 cups powdered sugar

How to Make It

  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 350° 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.

Cook's Notes

Note: Bake time is per batch.