Ingredients for Lemon Coconut Snowballs
- Unsalted Butter
- Powdered sugar, for rolling
- Coconut Extract
- Vanilla Extract
- All Purpose Flour
- Lemon Rind
- 1/2 teaspoon salt
- Sweetened Flaked Coconut
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How to Make Lemon Coconut Snowballs
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the shredded coconut.
- Roll the dough into 1-inch balls.
- Place the balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, generously roll the cookies in powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
46g
Fat
30g
Carbs
6g
