December 5, 2018

Coconut Snowballs

Recipe: Kristen Eppich

Prep Time: 30 minutes

Total Time: 4 hours

The flavor combination of orange and coconut is the winter version of a piña colada — in other words, perfect for the holidays. Beware: these snowballs are deliciously addictive.

This dough tends to be a little crumbly when you roll it into balls. Don’t worry — just squeeze it together in the palm of your hand and you’ll achieve a lovely, dense snowball that bakes up perfectly.


  • 1 cup sweetened flaked coconut
  • 1 cup unsalted butter, at room temperature
  • 1⁄2 cup icing sugar, plus more for dusting
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 cup rice flour
  • 1 tbsp grated tangerine peel
  • 1⁄2 tsp salt


Yield: About 30 cookies

Toast Doconut

  1. In saucepan over medium heat, add coconut. Toast, stirring occasionally, for 5 to 6 minutes, or until golden. Remove from heat and cool.

Make Dough

  1. Using an electric mixer, in large bowl combine butter, 1⁄2 cup icing sugar, and vanilla and coconut extracts. Beat in flours, tangerine peel and salt, then fold in toasted coconut. Gather dough into ball.
  2. On sheet of plastic wrap, press dough into disc and wrap. Refrigerate for 1 to 2 hours.

Bake Cookies

  1. Arrange oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. Remove dough from refrigerator. With palms of hands, roll into 1 1⁄2 inch balls. Arrange 1 inch apart on baking sheets. Bake for 8 minutes. Rotate baking sheets in oven, then continue baking for another 6 to 8 minutes, or until bottom edges are golden but tops remain pale. Remove from oven and cool on baking sheets for 5 minutes.

Finish Snowballs

  1. In bowl with icing sugar, roll warm snowballs to coat. Cool completely on wire rack, then sprinkle snowballs with more icing sugar.

Stacey Brandford


House & Home November 2018


Emma Reddington