- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 1/3 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 3/4 cup white baking chips
- 1/2 cup finely chopped macadamia nuts, toasted
- 1-1/2 cups confectioners' sugar
- 3 tablespoons 2% milk
- 1/2 teaspoon lemon extract
- 1-1/2 cups flaked coconut
- Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften.
- Add flour and vanilla to dough; beat until blended (dough will be slightly crumbly). Stir in baking chips and nuts. Shape level tablespoons of dough into balls; place 2 in. apart on parchment paper-lined baking sheets.
- Bake until bottoms are lightly browned, 12-14 minutes. Remove to wire racks to cool completely.
- For glaze, mix confectioners' sugar, milk and extract until smooth. Dip tops of cookies in glaze. Sprinkle with coconut, patting gently to adhere. Let stand until set. Yield: about 3 dozen.
Originally published as White Chocolate-Macadamia Snowball Cookies in Simple & Delicious October/November 2011, p13
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