The Snow Princess Coconut Snowballs Recipes

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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



Coconut Snowballs image

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

1 cup sweetened flaked coconut
1 cup all-purpose flour
1 1/4 cups confectioners' sugar
salt, pinch
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
4 teaspoons milk

THE SNOW PRINCESS' COCONUT SNOWBALLS

Inspired by the "Snow Princess" dessert once served at the restaurant at Burdine's in Miami Beach, which came crowned with silver balls and a tiny doll. These are perfect served atop Recipe#433385.

Provided by FLKeysJen

Categories     Frozen Desserts

Time 23m

Yield 8 serving(s)

Number Of Ingredients 2



The Snow Princess' Coconut Snowballs image

Steps:

  • Preheat the oven to 350 degrees.
  • Spread the coconut over a baking sheet and bake until lightly toasted but not dark brown (5-8 minutes). Be sure to watch carefully!
  • Transfer the coconut to a bowl and let cool.
  • Just before serving, place the coconut in a pie pan. Use an ice cream scoop to form 2-inch balls of ice cream. Shake the pan to coat the balls with toasted coconut and use as a garnish for Recipe#433385 or other desserts.

2 cups shredded coconut (freshly grated preferred)
1 pint ice cream (your favorite kind)

COCONUT SNOWBALLS

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield about 18 cookies

Number Of Ingredients 7



Coconut Snowballs image

Steps:

  • Whisk the rice flour and coconut in a small bowl. Beat the butter, 1/2 cup confectioners' sugar, the salt and vanilla seeds in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, then beat in the flour mixture until just combined. Cover and refrigerate until the dough is no longer sticky, about 1 hour.
  • Preheat the oven to 325 degrees F. Roll heaping tablespoonfuls of dough into balls and arrange 1 inch apart on a baking sheet. Refrigerate until firm, about 15 minutes.
  • Bake the cookies until set and lightly browned on the bottom, about 20 minutes. Let cool 10 minutes on the baking sheet.
  • Put the remaining 3/4 cup confectioners' sugar in a small bowl. Gently roll the warm cookies in the confectioners' sugar and return to the baking sheet. Reroll the cookies in the confectioners' sugar, then transfer to a rack to cool completely.

1 1/2 cups rice flour
1/2 cup unsweetened finely shredded coconut
10 tablespoons unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
Pinch of salt
1 vanilla bean, split lengthwise, seeds scraped
1 large egg

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



Creamy Coconut Snowballs image

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.

1/2 teaspoon plus 1/2 cup butter, softened and divided
1-3/4 cups sweetened shredded coconut, divided
4 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
8 ounces white candy coating, chopped
2 tablespoons shortening

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