Coconut-Orange Snowballs
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
  1. Preheat oven to 350°F.
  2. Bake coconut on rimmed baking sheet until lightly golden, stirring occasionally, about 9-12 minutes. Watch it, I burned my first batch!
  3. Using a kitchen machine, beat butter, ½ cup powdered sugar, and both extracts in the bowl to blend well.
  4. 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.
  5. Preheat oven to 350°F.
  6. Line 2 large baking sheets with parchment paper.
  7. 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.
  8. Transfer cookies to racks; cool 5 minutes.
  9. Place remaining 1¾ cups powdered sugar in the bowl and roll hot cookies in powdered sugar, covering completely.
  10. Cool cookies on the rack.
  11. Roll cookies in powdered sugar again, coating generously. (Can be made 5 days ahead.
  12. Store airtight between sheets of waxed paper at room temperature.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at