Coconut Snowball Melting Moments
Coconut Snowball Melting Moments is a hor d'oeuvre that serves 34. One portion of this dish contains about 8g of protein, 13g of fat, and a total of 265 calories. For 42 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 21 foodies and cooks. Head to the store and pick up unsalted butter, milk, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The View from Great Island. Overall, this recipe earns a rather bad spoonacular score of 37%. If you like this recipe, take a look at these similar recipes: Melting Moments, Lemon melting moments, and Melting Moments Cookies.
Servings: 34
Ingredients:
1 cup all purpose flour
more shredded coconut for garnish
1/2 tsp coconut extract
3/4 cup cornstarch
milk or cream for thinning
1 1/2 cups confectioner's sugar
1 cup sweetened shredded coconut
3 Tbsp unsalted butter, at room temperature
Equipment:
baking sheet
oven
wire rack
Cooking instruction summary:
set oven to 350FTo make the cookies, cream the butter and then beat in the extract, sugar, flour and cornstarch until everything is blended. Blend in the coconut.Form the dough into a ball or a disk and wrap with plastic. Refrigerate for an hour.Use a small 1" cookie scoop to form balls of dough and place then on an ungreased cookie sheet, 1 inch apart. Bake for 14 minutes, or until the cookies are just starting to get a little brown around the bottom edge. Remove from the oven and let cool on the cookie sheet for 5 minutes. Then gently transfer to a cooling rack. the cookies are delicate, so go easy on them.When the cookies are completely cool, dab a little bit of frosting on top of each one, and top with coconut.To make the frosting, cream the butter and then blend in the extract and the sugar, adding enough cream or milk to make a creamy spreadable frosting.
Step by step:
1. set oven to 350FTo make the cookies, cream the butter and then beat in the extract, sugar, flour and cornstarch until everything is blended. Blend in the coconut.Form the dough into a ball or a disk and wrap with plastic. Refrigerate for an hour.Use a small 1" cookie scoop to form balls of dough and place then on an ungreased cookie sheet, 1 inch apart.
2. Bake for 14 minutes, or until the cookies are just starting to get a little brown around the bottom edge.
3. Remove from the oven and let cool on the cookie sheet for 5 minutes. Then gently transfer to a cooling rack. the cookies are delicate, so go easy on them.When the cookies are completely cool, dab a little bit of frosting on top of each one, and top with coconut.To make the frosting, cream the butter and then blend in the extract and the sugar, adding enough cream or milk to make a creamy spreadable frosting.
Nutrition Information:
covered percent of daily need
