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Chocolate-Dipped Coconut Snowballs

 Chocolate-Dipped Coconut Snowballs
If you like the taste of coconut and chocolate, you can't help but love these fancy and festive-looking cookies.
33 ServingsPrep: 20 min. Bake: 10 min./batch + chilling

Ingredients

  • 1/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces German sweet chocolate, finely chopped
  • 1/2 cup flaked coconut
  • 1/2 cup finely chopped pecans, toasted
  • TOPPING:
  • 12 ounces semisweet chocolate, chopped
  • 4 teaspoons shortening
  • 2-1/2 cups flaked coconut, toasted

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in egg and vanilla. Combine the flour, baking powder, baking
  • soda and salt; gradually add to creamed mixture and mix well. Stir
  • in the German sweet chocolate, coconut and pecans.
  • Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking

2 of 2

Chocolate-Dipped Coconut Snowballs (continued)

Directions (continued)

  • sheets. Bake at 350° for 10-12 minutes or until edges are
  • browned. Remove to wire racks to cool.
  • In a microwave, melt semisweet chocolate and shortening; stir until
  • smooth. Dip tops of cookies into chocolate mixture; allow excess to
  • drip off. Place on waxed paper-lined baking sheets; sprinkle with
  • toasted coconut. Chill for 1 hour or until firm. Yield: about 5-1/2
  • dozen.
Nutritional Facts: 1 serving (2 each) equals 133 calories, 8 g fat (5 g saturated fat), 11 mg cholesterol, 75 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.