KEY LIME COCONUT SNOWBALLS
Make and share this Key Lime Coconut Snowballs recipe from Food.com.
Provided by Vino Girl
Categories Candy
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl.
- Add 2/3 cup coconut, and beat at medium speed for 1 minute or until no longer grainy.
- Add sugar, 1/4 cup at a time, beating until well combined.
- Cover and chill 20 minutes.
- Shape crumb mixture into 24 balls, about 1 teaspoon each.
- Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut.
- Refrigerate balls in an airtight container for up to one day.
Nutrition Facts : Calories 97.4, Fat 6.3, SaturatedFat 5.5, Sodium 14.8, Carbohydrate 10.4, Fiber 1.6, Sugar 7.6, Protein 0.8
KEY LIME COCONUT SNOWBALLS RECIPE - (3.8/5)
Provided by BearForce
Number Of Ingredients 7
Steps:
- Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat with a mixer at medium speed for 1 minute or until no longer grainy. Add sugar, 1/4 cup at a time, beating until well combined. Cover and chill 20 minutes. Shape crumb mixture into 24 balls, about 1 teaspoon each. Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut. Note: Refrigerate balls in an airtight container for up to one day.
SNOWBALLS
Steps:
- Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
- Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
- Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.
Nutrition Facts : Calories 170 calories, Carbohydrate 16.7 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 127.4 mg, Sugar 8.3 g
SNOWBALLS II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
- Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g
KEY LIME PIE BALLS
The classic creamy filling, graham cracker crust and burst of lime are all mixed together in every bite of these rolled cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, beat the first 7 ingredients until blended. Shape into 1-in. balls. Roll cookie balls in confectioners' sugar. Refrigerate until firm, about 30 minutes., Store cookies between pieces of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 60mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
LIME SNOWBALLS
Categories Cookies Dessert Bake Christmas Kid-Friendly Lime Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour and cornstarch in medium bowl to blend. Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 minutes.
- Using scant 1 tablespoon for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
- Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets. (Can be made ahead. Store airtight at room temperature up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.)
- *Available at chefshop.com (877-337-2491) and at Sur La Table stores (call 800-243-0852 for locations).
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COCONUT-LIME SNOWBALLS RECIPE | BON APPéTIT
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2/5 (11)Estimated Reading Time 2 minsServings 48
- Preheat oven to 250°. Combine white chocolate and coconut oil in a 13x9" glass baking dish and roast, stirring every 15 minutes with a heatproof rubber spatula to smooth out and redistribute, until mixture is deeply caramelized and the color of a strong latte, 45–60 minutes. Let cool slightly.
- Meanwhile, bring coconut milk to a simmer in a small saucepan over medium-low heat, swirling occasionally, and cook until reduced to ¾ cup, 8–12 minutes. Let cool slightly.
- Pour warm coconut milk over white chocolate mixture, then add lime juice, vanilla, and salt. Whisk until smooth, moving whisk in small circles all around dish and working into corners. Cover and chill ganache until cold, at least 30 minutes and up to 4 days.
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- Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat with a mixer at medium speed for 1 minute or until no longer grainy. Add sugar, 1/4 cup at a time, beating until well combined. Cover and chill 20 minutes.
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