Coconut Butterballs Recipes

Steps:

• Stir together the nut butter and honey in a medium bowl. Set aside.
• Place the oats in a food processor or blender and pulse until finely ground. Transfer to the nut butter mixture and stir until thoroughly combined.
• Scoop 1 tablespoon of the mixture at a time with a small portion scoop or a spoon and roll into a ball or log. Transfer to a rimmed baking sheet.
• Place the coconut in a separate bowl or plate and roll each ball in the coconut to completely cover.

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
• Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.

Steps:

• Preheat oven to 350.
• Cream butter, sugar, and vanilla until fluffy.
• Blend flour and salt, stir into creamed mixture.
• If dough is soft, chill until firm enough to shape.
• With fingers, shape a rounded teaspoonful of dough around each pecan half to form 1" balls.
• Beat egg white with water with a fork.
• Dip dough in egg white mixture, then in coconut.
• Bake on lightly greased baking sheet 15-18 minutes.
• Cookies store well in tightly covered container.

Steps:

• Cream butter, sugar and vanilla together.
• Add flour all at once and blend
• Add coconut mixing well.
• Shape into small balls and place on an ungreased cookie sheet.
• Chill 15 minutes.
• Bake at 350°F for 15 minutes or until lightly browned.
• Roll in additional powdered sugar while warm.
• Yield: 3 dozen.

Steps:

• In a large bowl, cream the butter, peanut butter until light and fluffy Beat in vanilla. Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. , Dip balls into melted chocolate; allow excess to drip off. Roll in nuts or sprinkles. Place on waxed paper until set. Store in an airtight container in the refrigerator.