Key Lime Coconut Snowballs Recipe 385 Food

KEY LIME COCONUT SNOWBALLS RECIPE - (3.8/5)

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.

KEY LIME PIE BALLS

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.

COCONUT LIME THAI SNOWBALLS

Steps:

• Preheat oven to 350 with racks in the upper and lower thirds.
• Combine butter and sugar and beat until light and fluffy.
• Add lime oil; beat to combine.
• Gently fold in lime zest, salt, flour and coconut. Blend well.
• Lightly flour hands and roll dough into small,about 1-inch, balls and place about 1 1/2" apart on an ungreased baking sheet.
• Bake until puffy (not browned)and bottoms are just golden, about 15 minute.
• Meanwhile, combine coating ingredients in a gallon size plastic bag. While cookies are still warm, toss them in the coating.
• Remove and transfer to wire rack to cool completely.

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.

LIME-GLAZED COCONUT SNOWBALLS

Steps:

• Cookies:.
• In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
• Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature.
• Glaze:.
• Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
• Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.

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.

KEY LIME COCONUT SNOWBALLS

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.