Food recipes
Coconut Snowballs
Coconut Snowballs Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) wheat flour, white, all-purpose, unenriched sugars, granulated salt, table butter, without salt vanilla...
Coconut Snowballs
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Grind 1/2 cup of the coconut in food processor.
Chop remaining coconut and set aside.
Add flour, 1/4 cup of the confectioners' sugar and the salt.
Pulse to blend.
Add butter and vanilla; pulse until dough comes together.
Heat oven to 350F Roll dough into 1-inch balls.
Place dough balls 1 inch apart on an ungreased baking sheet.
Bake cookies until firm but tender, 15 minutes.
Remove to rack; let cool completely.
In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
Dip cookies in glaze (about 1/2 teaspoon for each), letting it drip down sides.
Dip in chopped coconut and set aside for glaze to dry.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Grind 1/2 cup of the coconut in food processor.
Chop remaining coconut and set aside.
Add flour, 1/4 cup of the confectioners' sugar and the salt.
Pulse to blend.
Add butter and vanilla; pulse until dough comes together.
Heat oven to 350F Roll dough into 1-inch balls.
Place dough balls 1 inch apart on an ungreased baking sheet.
Bake cookies until firm but tender, 15 minutes.
Remove to rack; let cool completely.
In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
Dip cookies in glaze (about 1/2 teaspoon for each), letting it drip down sides.
Dip in chopped coconut and set aside for glaze to dry.