LEMON SNOWBALL
For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.-Lucy Rickers, Bonsall, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.
Nutrition Facts : Calories 268 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMY COCONUT SNOWBALLS
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
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.
LEMON SNOWBALLS COOKIE
These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
LUSCIOUS LEMON SNOWBALLS
Bursting with lemon flavor, these two-bite cookies are slightly crisp on the outside, light and soft on the inside. Cream cheese and plenty of lemon zest make these cookies perfectly refreshing!
Provided by Baking J
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
- Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
- Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.7 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 78.6 mg, Sugar 12.6 g
LEMON COCONUT SNOWBALLS
Make and share this Lemon Coconut Snowballs recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 25m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup powdered sugar and extracts, beating well.
- Add flour, lemon rind, and salt, beating until combined.
- Stir in coconut.
- Cover and chill dough 30 minutes.
- Shape dough into generous 1" balls; place 1" apart on parchment paper-lined baking sheets.
- Bake at 350° for 15 to 20 minutes or until golden on bottom, but pale on top.
- Transfer cookies to wire racks to cool 5 minutes.
- Place 1 1/2 cups powdered sugar in a bowl, and roll warm cookies in powdered sugar, coating well.
- Cool cookies completely on wire racks.
- Roll cooled cookies in powdered sugar again, coating well.
Nutrition Facts : Calories 169.9, Fat 9.2, SaturatedFat 6.1, Cholesterol 20.3, Sodium 60, Carbohydrate 20.8, Fiber 0.5, Sugar 11.5, Protein 1.4
LEMON SNOWBALLS
These look so pretty for any kind of get together. Garnish with berries a mint leaf or two. Recipe does not include freezer time.
Provided by Queen uh Cuisine
Categories Frozen Desserts
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cut lemons in half lengthwise to resemble boats.
- Cut a small sliver of peel from bottom of lemons to stabilize base.
- Remove pulp from lemons to form a "shell" using a spoon or melon baller.
- Cover with plastic wrap and freeze.
- In large glass bowl, combine zest, juice, milk and cream.
- Add sugar and stir until dissolved.
- Cover with plastic wrap and freeze 8 hours or more.
- Remove from freezer, if necessary, break up ice crystals.
- Process in food processor until smooth. Do not over process, mixture should hold very firm peaks.
- Spoon into lemon shells, cover, and freeze until firm, 2 hours or up to 3 days.
- Garnish if desired.
Nutrition Facts : Calories 190.7, Fat 9.9, SaturatedFat 6.1, Cholesterol 36, Sodium 22.8, Carbohydrate 29.2, Fiber 2.6, Sugar 20.5, Protein 2
COCONUT SNOWBALLS
Make and share this Coconut Snowballs recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 89.2, Fat 4.3, SaturatedFat 3.1, Cholesterol 7.8, Sodium 11.1, Carbohydrate 12.1, Fiber 0.3, Sugar 7.8, Protein 0.7
More about "lemon coconut snowballs recipes"
LEMON COCONUT SNOWBALLS RECIPE WITH SOUR CREAM
From daisybrand.com
5/5 (1)Total Time 1 hr 30 minsServings 36Calories 102 per serving
- Heat the oven to 375 degrees. In a large bowl, beat 1/2 cup sour cream, butter, 1 cup powdered sugar, lemon zest and vanilla on medium speed until blended.
- Stir in the flour. Shape the dough into 1-inch balls. Place 2-inches apart on ungreased baking sheet.
- Bake for 9 to 11 minutes or until the bottoms begin to brown and the cookies are set. Let cool on the cookie sheet for 1 minute. Remove the cookies to a cooling rack. Cool completely (about 30 minutes).
- In a small bowl, beat the remaining 2 tablespoons sour cream, the lemon juice and enough of the remaining powdered sugar until thin enough to coat the cookies. Dip the tops of the cookies in the glaze and shake off the excess. Then dip the glazed tops in the coconut.
LEMON AND COCONUT BALLS - CREATE BAKE MAKE
From createbakemake.com
SNOWBALLS - NADIA LIM
From nadialim.com
NO-BAKE CHOCOLATE COCONUT SNOWBALLS - SALLY'S BAKING …
From sallysbakingaddiction.com
VEGAN COCONUT SNOWBALL COOKIES | MINIMALIST BAKER …
From minimalistbaker.com
HOUSE & HOME - COCONUT SNOWBALLS
From houseandhome.com
NO BAKE COCONUT BALLS RECIPE (1G NET CARBS) - SWEET …
From sweetashoney.co
LEMON SNOWBALL COOKIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON COCONUT DROP SHORTBREAD COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (27)Category Dessert
COCONUT-LIME SNOWBALLS RECIPE | BON APPéTIT
From bonappetit.com
COCONUT SNOWBALL COOKIES AND FRIDAY FAVES - FOODIECRUSH
From foodiecrush.com
LEMON COCONUT SNOWBALLS RECIPE - RECIPETIPS.COM
From recipetips.com
LEMON COCONUT SNOWBALLS RECIPE - STL COOKS
From stlcooks.com
LEMON COCONUT SNOWBALL CAKE - SUGARHERO
From sugarhero.com
LEMON-COCONUT SNOWBALLS | RECIPE | 3AM BAKERS
From 3ambakers.com
#30-minutes-or-less #time-to-make #course #preparation #occasion #for-large-groups #desserts #holiday-event #kid-friendly #cookies-and-brownies #dietary #gifts #christmas #thanksgiving #number-of-servings
You'll also love