December 5, 2018
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.
Yield: About 30 cookies
- In saucepan over medium heat, add coconut. Toast, stirring occasionally, for 5 to 6 minutes, or until golden. Remove from heat and cool.
- 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.
- On sheet of plastic wrap, press dough into disc and wrap. Refrigerate for 1 to 2 hours.
- Arrange oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- 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.
- In bowl with icing sugar, roll warm snowballs to coat. Cool completely on wire rack, then sprinkle snowballs with more icing sugar.