CREAMY COCONUT SNOWBALLS
My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.-Yvonne Schaney, Alliance, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
KEY LIME PIE BALLS
The classic creamy filling, graham cracker crust and burst of lime are all mixed together in every bite of these rolled cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, beat the first 7 ingredients until blended. Shape into 1-in. balls. Roll cookie balls in confectioners' sugar. Refrigerate until firm, about 30 minutes., Store cookies between pieces of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 60mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
KEY LIME COCONUT SNOWBALLS
Make and share this Key Lime Coconut Snowballs recipe from Food.com.
Provided by Vino Girl
Categories Candy
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl.
- Add 2/3 cup coconut, and beat at medium speed for 1 minute or until no longer grainy.
- Add sugar, 1/4 cup at a time, beating until well combined.
- Cover and chill 20 minutes.
- Shape crumb mixture into 24 balls, about 1 teaspoon each.
- Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut.
- Refrigerate balls in an airtight container for up to one day.
Nutrition Facts : Calories 97.4, Fat 6.3, SaturatedFat 5.5, Sodium 14.8, Carbohydrate 10.4, Fiber 1.6, Sugar 7.6, Protein 0.8
LIME-GLAZED COCONUT SNOWBALLS
From Cook's Illustrated. If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.
Provided by swissms
Categories Dessert
Time 47m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Cookies:.
- In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
- Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature.
- Glaze:.
- Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
- Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.
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