Melt-in-your-mouth, classic Snowball cookies get an upgrade with toasted pecans and coconut. With just two simple ingredients, these Coconut Pecan Snowballs are a fabulous twist on the traditional cookie.
“How many kinds of Snowballs are there??!!” I keep hearing my friend ask me that when I was telling her about Snowball week. She makes Chocolate Snowballs, and that’s the only kind. Funnily enough, I’ve never made Chocolate Snowballs! I need to though. They have to be divine.
I had more than a dozen ideas for Snowball week. I slashed it down to 5, and I’m stashing away the remaining ideas for next year. Chocolate Snowballs were never even on the list! They occurred to me for about .02 seconds, but never made the list. I guess it’s because we have a few other chocolate cookie recipes that we make around Christmastime, so I didn’t need another. Then again, can you ever have enough?
Is it crazy to think that Chocolate Snowballs would make for a good Valentine’s Day cookie? I think not. Filing that thought away til February.
The Chai-Spiced Snowballs are my personal favorite, but these are all such great recipes. The Cranberry Orange Snowballs are super lovely too. There is no way to go wrong with cranberry and orange together in a delicate, melt-in-your-mouth cookie. I gave a bunch of cookies away, and I honestly had a hard time parting with all the varieties.
These Coconut Pecan Snowballs were particularly tough to let go of. I held back quite a few because they were too good to share. That’s terrible, but it’s the truth.
Take a few minutes to toast the pecans – it makes a big difference. Heck, toast the coconut too. I forgot, but you should definitely do it. Toasted pecans, toasted coconut, is there anything better? In a sweet and simple, perfect Snowball cookie.
Your holiday cookie tray is really shaping up nicely!!! You’ve got to include these Coconut Pecan Snowballs!
- 1 c. shortening
- 2 c. powdered sugar, divided
- 2 c. all-purpose flour
- ¾ c. shredded coconut
- ¾ c. toasted pecans, finely chopped
- 2 tsp. vanilla
- In a large mixing bowl, beat shortening, ½ c. powdered sugar, flour, coconut, pecans, and vanilla, until well-combined.
- Shape into scant 1-inch balls.
- Place balls two inches apart on parchment paper or silicone mat-lined cookie sheets.
- Bake at 325 degrees for 20-22 minutes, or until they appear set.
- Place remaining powdered sugar in a medium bowl.
- Immediately from the oven, carefully (they're fragile when hot, and they break easily) roll the cookies in powdered sugar. (PLEASE SEE NOTES FOR ADDITIONAL DETAILS ON DUNKING THE COOKIES!)
- Move to wire racks to cool completely.
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