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–+ servings

Snowball Coconut Macaroons

This recipe marries buttery snowball cookies with coconut-ty macaroons. The end result is a chewy, moist, rich and completely indulgent delight.
Yield: 30 Cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients
 

  • 6 tablespoons unsalted butter, softened
  • 5 tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 large egg
  • ¼ cup unsweetened applesauce
  • 2 cups superfine, blanched almond flour
  • 2 tablespoons all-purpose baking flour (use gluten-free or regular)
  • 1½ cups unsweetened coconut flakes, divided (¾ for cookie batter; ¾ cup for outside cookie coating)
  • 1 teaspoon baking powder
  • ⅛ teaspoon fine salt

Instructions
 

  • Preheat oven to 350˚. Line 2 baking sheets with parchment paper and set aside.
  • In a mixing bowl, blend the softened butter with the honey until completely creamed. If your butter isn’t completely softened, microwave for 15 to 30 seconds to get it nice and mushy. You can mix by hand or by using a stand mixer.
  • Add the extracts, egg, and applesauce. Mix until combined. Add the almond flour, gluten-free baking flour, ¾ cup of unsweetened coconut flakes, baking powder, and salt. Stir until well incorporated into a wet and sticky batter. (If your batter feels too wet and fussy to work with, stash in the fridge for about 1 hour to firm it up.)
  • Add ¾ cup of unsweetened coconut flakes to a shallow bowl. (*For a sweeter cookie, use “sweetened” coconut flakes for the outside finish. Do not use sweetened for the inside batter or it will affect the texture).
  • Scoop about 1 tablespoon worth, using your fingers, a measuring tablespoon or small cookie scooper, and place it directly into the coconut flakes. Roll gently to coat evenly and form it into a ball, then transfer to the prepared baking sheet. Repeat the process with the remaining dough. (I fit about 15 cookies per baking sheet.
  • While they won’t spread all that much in the oven, you still want them spaced evenly apart on the sheet.). Bake for 13 to 15 minutes, until the outside coconut starts to lightly brown and crisp. Allow cookies to cool on the baking sheet for at least 20 minutes to set. See storage tips below!

Notes

Storage Tips:
  • Room temperature: Store in an airtight container on the counter for 3–4 days.
  • Refrigerator: Keeps them fresh for up to 1 week. They’ll firm up slightly, but stay wonderfully chewy.
  • Freezer: Freeze for 2–3 months. Layer with parchment so they don’t stick together. To serve, let them sit on the counter for 20–30 minutes… or enjoy them cold (they’re surprisingly delicious straight from the freezer!).
Pecan Tip: If you’re mixing in nuts or coating the cookies with extra coconut, be sure not to leave any toppings too exposed on top — they can brown faster in the oven. A light press into the dough helps everything toast evenly.
Texture Tip: For an even softer, more tender cookie, take them out of the oven as soon as the bottoms turn lightly golden. Overbaking will make them firmer.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cookieCalories: 100Carbohydrates: 6gProtein: 2gTotal Fat: 8g— Unsaturated Fat: 4.5g— Saturated Fat: 3.5gCholesterol: 10mgSodium: 15mgPotassium: 102mgFiber: 1gTotal Sugar: 4g— Natural Sugar: 1g— Added Sugar: 3g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.