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Coconut Pecan Snowballs

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.
Course Cookies
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 36 cookies
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1 c. shortening
  • 2 c. powdered sugar divided
  • 2 c. all-purpose flour
  • 3/4 c. shredded coconut
  • 3/4 c. toasted pecans finely chopped
  • 2 tsp. vanilla

Instructions

  1. In a large mixing bowl, beat shortening, 1/2 c. powdered sugar, flour, coconut, pecans, and vanilla, until well-combined.
  2. Shape into scant 1-inch balls.
  3. Place balls two inches apart on parchment paper or silicone mat-lined cookie sheets.
  4. Bake at 325 degrees for 20-22 minutes, or until they appear set.
  5. Place remaining powdered sugar in a medium bowl.
  6. 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!)
  7. Move to wire racks to cool completely.

Recipe Notes

For dunking snowballs, I like to arrange the powdered sugar in a large deep dish pie plate. I use two small forks to lift the cookies from the cookie sheet, and then I set them in the pie plate, and basically bury them in powdered sugar using the forks to 'scoop' it over the tops of the snowballs. I usually can fit 5 or 6 at a time in the pie plate, so I'm not doing this one by one. I let them sit for a minute so that the sugar melts on the surface of the cookie, and it does a better job of sticking. I also don't really try to remove any excess. It usually 'sets' on the cookies pretty well as they cool.