Author: Kirsten | My Kitchen in the Rockies
- 1¼ cups sweetened flaked coconut
- 1 cup (2 sticks) unsalted butter, room temperature
- 2¼ cups sifted powdered sugar (sifted, then measured)
- 1½ teaspoons vanilla extract
- ¾ teaspoon coconut extract
- 2¼ cups all-purpose flour
- 1½ tablespoons grated orange peel
- ½ teaspoon salt
- Preheat oven to 350°F.
- Bake coconut on rimmed baking sheet until lightly golden, stirring occasionally, about 9-12 minutes. Watch it, I burned my first batch!
- Using a kitchen machine, beat butter, ½ cup powdered sugar, and both extracts in the bowl to blend well.
- Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.
- Preheat oven to 350°F.
- Line 2 large baking sheets with parchment paper.
- Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes.
- Transfer cookies to racks; cool 5 minutes.
- Place remaining 1¾ cups powdered sugar in the bowl and roll hot cookies in powdered sugar, covering completely.
- Cool cookies on the rack.
- Roll cookies in powdered sugar again, coating generously. (Can be made 5 days ahead.
- Store airtight between sheets of waxed paper at room temperature.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2010/12/08/coconut-orange-snowballs/
3.5.3208