Colombian Snowballs Recipes

TRIPLE NUT SNOWBALLS

Triple Nut Snowballs image

This super-crunchy, not-too-sweet cookie is a fun update on the classic snowball. I used cashews, macadamia nuts and pecans, but you can mix and match other nuts to your liking. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 6 dozen.

Number Of Ingredients 9

Ingredients

1 cup plus 2 tablespoons unsalted butter, softened
1/2 cup plus 2 cups confectioners' sugar, divided
1-1/2 teaspoons almond extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted cashews
1 cup macadamia nuts
1 cup pecan halves

Steps:

Preheat oven to 375°. Cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. Pulse nuts in a food processor until finely ground. Mix nuts into dough., Shape into 1-in. balls. Place 1 in. apart on parchment-lined baking sheets. Bake until golden brown, 8-10 minutes. Cool on pans 10 minutes., Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.

Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 40mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CREAMY COCONUT SNOWBALLS

Creamy Coconut Snowballs image

My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1-1/2 pounds.

Number Of Ingredients 6

Ingredients

1/2 teaspoon plus 1/2 cup butter, softened and divided
1-3/4 cups sweetened shredded coconut, divided
4 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
8 ounces white candy coating, chopped
2 tablespoons shortening

Steps:

Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

COLOMBIAN SNOWBALLS

Colombian Snowballs image

Make and share this Colombian Snowballs recipe from Food.com.

Provided by Chef Gerard

Categories Frozen Desserts

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 cups vanilla ice cream
4 tablespoons ground coffee
2 tablespoons cocoa powder
1 cup shredded coconut flakes

Steps:

Combine the coffee grounds and cocoa powder.
Scoop ice cream to make 6 scoops.
Roll ice cream balls in coffee cocoa mixture.
Then roll into coconut flakes to coat.
Serve in dessert dish with a drizzle of chocolate syrup and a few mini marshmallows.

Nutrition Facts : Calories 207.3, Fat 12.1, SaturatedFat 8.6, Cholesterol 31.7, Sodium 89.5, Carbohydrate 23.8, Fiber 1.6, Sugar 20.6, Protein 3.3

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