Ever wondered how to make delicious coconut & pecan snowball cookies? Well, wonder no more! (Copyright Cameron Keller 2020). Find the recipe down below.
1 cup all-purpose flour or gluten-free flour mix, sifted
1 cup pecans, finely ground
½ cup coconut flakes or shreds, pulsed to make smaller if need be
¼ teaspoon salt
½ cup vegan butter, room temperature
¼ cup brown sugar
1 teaspoon pure vanilla extract
~ ½ – ¾ cup powdered sugar, for dusting the cookies after they’re baked
1. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicon baking mat.
2. In a large bowl, combine the flour, finely ground pecans, coconut flakes or shreds, and salt.
Helpful tip: ensure the coconut flakes or shreds are not too bulky by pulsing them in a food processor or hand-held blender a couple times. A smaller shred or flake will help the cookies keep their shape.
3. Then, in another large bowl, beat together the vegan butter, brown sugar, and vanilla extract with a whisk until very smooth.
4. After that’s finished, combine the dry ingredients with the beaten butter and sugar mixture, and fold the two until it forms a dough that sticks together into a ball without crumbling apart.
Roll the dough into pingpong-sized balls, and place on the baking sheet. You should have anywhere from 15 – 18 circular cookies. Bake for 15 – 17 minutes, until the cookies are slightly firm to touch and just beginning to crack a little bit.
5. Allow the cookies to cool for 10 – 15 minutes, and then use a fine-meshed sieve to dust them with about a cup of powdered sugar. Turn the cookies over, and dust them again. You may need to do this several times to ensure all of the cookie is covered in a fine layer of powdered sugar so that it resembles a snowball.
Original of the video here
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