Name: Coconut Snowballs
Ingredients: 4 large egg whites; 3/4 cup granulated sugar; 1 1/2 cup unsweetened grated coconut; 1 teaspoon vanilla extract; 1 1/2 cup sweetened flaked coconut

Coconut Snowballs

By: A Bakers Field Guide to Christmas Cookies, by Dede Wilson

Finding perfect holiday dessert recipes that my family will love is always a challenge. Look no further this year with these fantastic Coconut Snowballs. Easy to make, a snowball fight will never taste so good.

Celebrate With More Festive Recipe Ideas

If you loved making our Coconut Snowballs, we have a few more Christmas recipes that we think you'll enjoy. First up, try making some festive Peppermint Bark. This sweet and minty treat is easy to whip up and makes for a great gift for friends and family. Another delicious recipe to try is our Gingerbread Cookies. These classic holiday cookies are perfect for decorating with icing and sprinkles, and are sure to be a hit at any Christmas gathering. And for a fun twist on a traditional dessert, give our Eggnog Cheesecake a try. This creamy and decadent cheesecake is flavored with eggnog and topped with a sprinkle of nutmeg for a festive touch.

These recipes, like our Coconut Snowballs, are simple to make and are sure to bring joy to your holiday celebrations. Happy baking!

Ingredients

4 large egg whites
3/4 cup granulated sugar
1 1/2 cup unsweetened grated coconut
1 teaspoon vanilla extract
1 1/2 cup sweetened flaked coconut

Instructions

Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper; coat lightly with nonstick spray.
Whisk together egg whites, sugar, and vanilla in top of a double boiler (not over hot water yet) until combined. Add both types of coconut and fold in until coconut is completely coated with the egg-white mixture. Place over simmering water with the water just touching the bottom. Stir mixture constantly; the sugar will dissolve and mixture become glossy and hot to the touch in about 3 minutes. Drop 2 tablespoon-size mounds 1 ½ inches apart on cookie sheets. Cookies should be round and very three-dimensional; do not flatten. If needed, coax into a neat shape with fingers by pressing any stray shreds around edges into cookie mound.
Bake until edges and some of coconut shreds turn light golden brown, about 13 minutes. Slide parchment onto racks to cool cookies completely before peeling off paper.