Hawaiian Snowballs Recipes

HAWAIIAN SNOWBALLS

Steps:

• Preheat oven to 350 degrees, with racks on upperand lower thirds. On a clean work surface, toss nuts with dried fruit. Sprinkle over dough; knead until just blended.
• Form into 1-inch balls; place 2 inches apart on parchment-lined baking sheets. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until edges are barely golden, about 15 minutes. Transfer to wire racks to cool completely. Dust with sugar.

TROPICAL HAWAIIAN SNOWBALLS (HAWAIIAN-STYLE RUSSIAN TEA COOKIES)

Steps:

• Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
• In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
• Sift together the flour and the salt.
• Slowly add to the butter mixture.
• Add nuts. Mix until blended well.
• Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
• Bake for 10-13 minutes, or until slightly golden.
• While still warm, (not hot, not cold) roll through powdered sugar.
• Keeps about a week (but they won't be around that long) in an air-tight container.

COCONUT SNOWBALLS

Steps:

• 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 350 degrees.
• 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 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.

NO BAKE TROPICAL SNOWBALLS

Steps:

• 1. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
• 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

HAWAIIAN SNOWBALL DESSERT

Steps:

• 1. Cream butter, sugar and egg yolk together.
• 2. Add pineapple and chopped nuts
• 3. Beat egg white stiffly and fold into mixture.
• 4. Spread mixture between vanilla wafers using 4 wafers for each snowball.
• 5. To serve,cover each with whipped cream and roll in coconut.
• 6. Leave
• 7. in refrigerator overnight.
• 8. One package of coconut and 1/2 pint whipping cream equals 1 dozen

HAWAIIAN SNOWBALLS

Steps:

• Shape four large scoops of vanilla ice cream into snowballs.
• Roll in flaked coconut, covering completely.
• Place one snowball into each of four dessert dishes, spoon crushed pineapple and juice evenly over each snowball.
• Top with whipped cream.