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.
Servings 36 cookies
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
- In a large mixing bowl, beat shortening, 1/2 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.
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.