Coconut snowball cookies are a buttery, delicious shortbread with sweet maraschino cherries. Rolled in confectioners’ sugar they are tasty anytime of year.
It’s time to make coconut snowball cookies. I know this because New York City is decorated for the season!
The Rockefeller Christmas tree light ceremony was tonight here in NYC. It was so beautiful.
You’ll have to believe me if you don’t live here, but it is seriously impressive in person. (Ok, truth is I was sitting at home, watching it happen on TV, but I promise, I go see it in person later every year!)
I love the spectacle of that giant tree, with all the other twinkly lights on trees around the plaza. Looking down on the ice skating rink (another truth, I’ve never skated on that rink. Someday) is magical.
And looking down the aisle of buildings and seeing the Saks 5th Avenue light display blinking to choreographed music on the front of the building. It’s Christmas!!!
I can’t give you that in-person experience. But I can give you a mouthful of deliciousness!
Delicious snowball cookies with cherries:
These cookies are a nod to classic Mexican wedding cookies, but with holiday cherries dazzling throughout.
Like other festive snowball cookies (those are from Chocolate Covered Katie) , mine have nuts! I chose almonds.
I also added finely shredded coconut and coconut extract. The coconut gives the cookie a rich flavor and fun texture and the extract boosts that unique cookie flavor.
Typically maraschino cherries are paired with almond extract, but I think the combo of these candied cherries and coconut is so festive.
I’m so happy right now that it’s the season of eating as many cookies as you want.
Bake other holiday cookies from Tara Teaspoon:
- Santa sugar cookies with royal icing
- Easy sugar cookie bars with fluffy vanilla frosting
- Black sesame chocolate chip cookies are so unique
- Almond ginger Christmas tree cutouts with cream cheese frosting
Light, shortbread snowball cookies are laced with delicious candied cherries, coconut and almonds.
- ¼ cup coarsely chopped maraschino cherries
- 1 cup unsalted butter softened
- ½ cup confectioners’ sugar
- 1 tsp coconut extract
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ⅓ cup unsweetened finely shredded coconut
- ¾ cup lightly toasted, sliced blanched almonds finely chopped or crushed
- ¼ tsp salt
Drain cherries on a paper towel.
In a mixing bowl, beat butter, confectioners' sugar and extracts until smooth. Mix in flour, coconut and almonds, then stir in cherries. If too soft to handle, wrap and chill dough for 30 min.
Heat oven to 325°F. Roll dough into 1-inch balls; place on parchment-lined baking sheets. Bake until bottoms are just golden, about 15 min. Cool on pans for 2 min. Transfer to wire racks and cool completely. To serve, roll cookies in extra confectioners' sugar. Unsugared cookies can be stored, airtight, for up to 5 days, simply roll in confectioners' sugar before serving.
Unsugared cookies can be stored, airtight, for up to 5 days. If storing, do not toss in confectioner’s sugar. Wait until just before you are going to serve them.
• You can used regular sliced almonds too! No need to get blanched unless you want a very white cookie with no flecks of almond skin.
Recipe by Tara Bench
Food Stylist: Sarah Neumeier