Classic Coconut Snowball Cookies

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Coconut snowball cookies are a beloved holiday classic, evoking images of freshly fallen snow with their powdery white coating and tender, buttery texture. These delightful bites are a variation on traditional snowball cookies—also known as Russian tea cakes or Mexican wedding cookies—but with a tropical twist from the addition of shredded coconut. The coconut adds subtle chewiness and rich flavor that pairs beautifully with the shortbread-like base, making them irresistible for coconut lovers.

Traditional snowball cookies trace their roots across multiple cultures. Russian tea cakes were commonly served with hot tea in Eastern Europe, while Mexican wedding cookies, or polvorones, are a staple at celebrations throughout Mexico and the American Southwest. The name “snowball” comes from their signature appearance—small round cookies generously rolled in powdered sugar until they resemble tiny snowballs. The coconut version is a modern twist that adds moisture, aroma, and extra indulgence.

What truly sets coconut snowball cookies apart is their melt-in-your-mouth quality. A high butter content creates a delicate crumb, while the coconut keeps the cookies tender without being dry. The dough itself is lightly sweetened, allowing the powdered sugar coating to shine. These cookies are perfect for holiday cookie trays, gift boxes, or enjoying with coffee, tea, or hot cocoa on a cold winter day.

Why You’ll Love These Coconut Snowball Cookies

  • Incredibly tender and buttery with a soft, delicate crumb

  • Subtle coconut flavor that enhances without overpowering

  • Festive appearance with a snowy powdered sugar coating

  • Simple ingredients and straightforward preparation

  • Make-ahead friendly and ideal for gifting

  • Crowd-pleasing classic loved by kids and adults alike

This recipe yields approximately 36–48 cookies, depending on size.

Ingredients You’ll Need

Cookie Dough

  • 1 cup (2 sticks / 226 g) unsalted butter, softened

  • ½ cup powdered sugar

  • 1 teaspoon pure vanilla extract (or coconut extract for stronger flavor)

  • 2¼ cups all-purpose flour, spooned and leveled

  • ¼ teaspoon salt

  • 1½ cups sweetened shredded coconut, finely chopped if strands are long

For Coating

  • 1–2 cups powdered sugar, for rolling

Optional Add-Ins

  • ½ teaspoon almond extract

  • ¾ cup finely chopped toasted pecans or almonds

  • A pinch of cinnamon for warmth

Essential Tools

  • Stand mixer or hand mixer

  • Large mixing bowl

  • Baking sheets lined with parchment paper

  • 1-tablespoon cookie scoop

  • Wire cooling rack

  • Shallow bowls for powdered sugar

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and powdered sugar together until light, fluffy, and smooth, about 2–3 minutes. This step is key to achieving a tender texture.

Step 3: Add Flavorings

Mix in the vanilla extract (and almond extract if using) until fully incorporated.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture on low speed, mixing just until combined.

Step 5: Fold in the Coconut

Stir in the shredded coconut until evenly distributed throughout the dough. The dough should be soft but not sticky.

Step 6: Shape the Cookies

Using a cookie scoop or tablespoon, roll dough into 1-inch balls and place them about 1½ inches apart on the prepared baking sheets.

Step 7: Bake

Bake for 10–12 minutes, or until the bottoms are lightly golden. The tops should remain pale.

Step 8: First Sugar Coating

Allow cookies to cool for 5 minutes, then gently roll warm cookies in powdered sugar. Place on a wire rack.

Step 9: Second Sugar Coating

Once completely cool, roll cookies again in powdered sugar for a thick, snowy finish.

Tips for Perfect Snowball Cookies

  • Do not overbake; pale cookies stay tender

  • Finely chop coconut for even texture

  • Roll twice in powdered sugar for best appearance

  • Let cookies cool fully before storing

Storage and Make-Ahead Tips

  • Store in an airtight container at room temperature for up to 7 days

  • Freeze baked cookies (uncoated or coated) for up to 3 months

  • Flavor improves after 24 hours, making them perfect for advance baking

Variations to Try

  • Chocolate-Dipped: Dip cooled cookies in melted white or dark chocolate

  • Nutty Coconut: Add chopped toasted nuts for crunch

  • Citrus Coconut: Add orange or lemon zest to the dough

  • Extra Coconut: Replace vanilla with coconut extract

Final Thoughts

Classic Coconut Snowball Cookies are timeless, elegant, and irresistibly tender. Their snowy appearance, rich buttery flavor, and gentle coconut sweetness make them a holiday favorite year after year. Whether you’re baking for family, friends, or festive gifting, these cookies deserve a permanent place in your recipe collection.

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