Chocolate Coconut Snowballs Food

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.

NO-BAKE CHOCOLATE COCONUT SNOWBALLS

Steps:

• Place shredded coconut and coconut oil into a food processor (I used my blendtec blender.)
• Process on high speed, scraping down the sides occasionally, until it reaches an almost buttery consistency.
• Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until ingredients are combined.
• Shape the coconut mixture into 1" balls. I used a Tablespoon cookie dough scoop to make nice, even balls.
• Place on wax paper, and refrigerate for at last an hour, or set in the freezer for 30 minutes.
• Once the coconut balls are very firm, melt the dark chocolate, and coconut oil in a small saucepan over medium heat for just a minute or two, stirring constantly.
• Once the chocolate is melted, carefully dip the coconut balls into the melted chocolate and sprinkle with a tiny bit of shredded coconut.
• Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.
• Store in a sealed container in the refrigerator or freezer, for up to a week.

CHOCOLATE COCONUT BALLS

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

COCONUT SNOWBALLS

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.

CHOCOLATE COCONUT SNOWBALLS

Steps:

• Melt chocolate squares in a double boiler.
• When melted, remove from heat and add condensed milk and graham cracker crumbs.
• Form into 1 inch balls and roll in fine coconut. Enjoy!

CHOCOLATE COCONUT SNOWBALLS

Steps:

• In large bowl, cream butter, cream cheese and sugar.
• Add egg yolk, almond extract and orange juice, beat well.
• Combine flour, baking powder and salt and gradually add to creamed mixture.
• Stir in 3 CUPS of the coconut.
• Cover and chill for an hour.
• Preheat oven to 350 degrees.
• Stir M& M's Baking Bits into dough.
• Shape dough into 1" balls and roll each in remaining coconut.
• Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.

CHOCOLATE-DIPPED COCONUT SNOWBALLS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in German sweet chocolate, coconut and pecans. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are browned. Remove to wire racks to cool., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill 1 hour or until firm.

CREAMY COCONUT SNOWBALLS

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.

SNOWBALL

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

CHOCOLATE SNOWBALLS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.