Lemon Coconut Snowballs
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon coconut extract (I used lemon extract because I had some)
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1½ tablespoons fresh lemon zest
- ½ teaspoon salt
- 1 cup sweetened flaked coconut
- 1½ cups powdered sugar (for rolling)
Instructions
- Spread coconut evenly on a baking sheet and bake at 350F for 7-10 minutes until lightly browned. Set aside.
- Beat butter on medium speed until smooth and creamy. Gradually add ½ cup of powdered sugar and extracts, beating until well mixed. Add flour, salt, and zest, and beat until combined. Stir in coconut. Cover dough and chill for 30 minutes.
- Once dough has chilled, preheat oven to 350F. Line baking sheet(s) with parchment paper. Roll dough into balls about 1 inch in diameter and place 1 inch apart on prepared baking sheets. Bake at 350F for 15-20 minutes. Cookies should be golden on the bottom but still pale on top.
- Let cookies cool on a wire rack for 5 minutes. Place 1½ cups of powdered sugar (I sifted mine since it had some lumps) in a bowl. Roll warm cookies generously in powdered sugar and return to cooling racks. When cookies are completely cool, roll them in powdered sugar again, coating completely.
