Orange Coconut Snowballs Recipes

ORANGE COCONUT SNOWBALLS

Steps:

• In a food processor, pulse the vanilla wafers into a very fine crumb. Transfer to a mixing bowl. Pulse the pecans into a fine crumb and add to the bowl with the wafers. Finally, pulse the coconut until coarsely chopped and transfer to a separate shallow dish.
• Add the powdered sugar, orange juice concentrate, vanilla extract, and butter to the pecan and wafer crumbs. Using a hand mixer, mix until combined.
• Use a small cookie scoop to scoop dough and use your hands to form balls. Roll each ball in the chopped coconut and then place onto a cookie sheet. Chill until firm and then transfer to a container. Store leftovers in the refrigerator.

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.

COCONUT ORANGE SNOWBALLS

Steps:

• Preheat oven to 350°F Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
• Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.
• Preheat oven to 350°F
• Line 2 large baking sheets with parchment paper.
• Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls.
• Place on prepared sheets, spacing 1 inch apart.
• Bake until golden on bottom but pale on top, about 18 minutes.
• Transfer cookies to racks; cool 5 minutes.
• Place remaining 1 3/4 cups powdered sugar in bowl.Roll hot cookies in powdered sugar, covering completely.
• Cool cookies on rack. Roll cookies in powdered sugar again, coating generously.
• Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.