These Coconut Snowballs are one of my favorite holiday cookie recipes to bake up for friends and family. Not only do they taste delicious, but they inspire a fun theme of snowballs, snow romps and all around snow day fun. I make mine two ways: pure coconut or with “mud” – aka chocolate chips. Moist and chewy, these coconut cookies are a perfect pre or post snowball fight treat. Perfect paired with steamy hot cocoa. And since they are vegan, you’ll feel good about serving up this sweet treat. Get my holiday cookie recipe..
Warning: These yummy vegan cookies may inspire a ‘snowball fight’. A fight over who gets the last snowball cookie that is.
Coconut Snowball Cookies
vegan, makes 12 large snowballs or 20 small
1 cup + 2 Tbsp flour (I use a blend of white and wheat)
1/3 cup medium grain unsweetened coconut shreds
1/2 tsp salt
3 dashes of cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/4 tsp vanilla extract
1 extra-ripe banana, mashed
1/4 cup brown sugar
1/3 cup sugar
1/2 tsp apple cider vinegar
1/2 cup soy milk, vanilla
3 Tbsp extra virgin coconut oil, warmed to a liquid consistency
3-4 Tbsp warm water
1/2 cup raw Brazil nuts
1 Tbsp brown sugar
1/4 cup coconut shreds
1/2 tsp cinnamon
1/4 tsp nutmeg
Optional “Mud” Bits
1/4 cup mini vegan chocolate chips
Optional “Extra Snow”
1/4 cup extra coconut flakes, last step
1. Preheat oven to 375 degrees, set aside a baking sheet.
2. Combine all dry ingredients for cookie dough. Fold in the liquid ingredients. Fold the vinegar in last. Note: combine the warm water and coconut oil in a small bowl in order to ‘melt’ the coconut oil to almost liquid form. This will allow it to easily blend into your batter. If you are adding in ‘mud’ chocolate chips, fold them in last.
3. In a food processor add your topping ingredients: Brazil nuts, coconut, salt, sugar and spices. Pulse until the bits are finely ground. Pour into a flat bottom small bowl. If you are using ‘extra snow’ for a whiter snowball, place your extra coconut flakes in another small flat bowl.
4. Using your hands, grab about 2 tbsp of dough. If the dough seems a bit too sticky, add a few pinches of dry coconut bits or fold in another sprinkle of flour. However, you do want the dough to be nice and moist so it will absorb the snow coating. You could also freeze the dough for 20 minutes to aide in handling.
5. Roll your cookie ball into the Brazil nut/coconut topping mix, fully coating all sides. If you are adding an additional layer of ‘extra snow’ roll the ball in just coconut, then place on baking sheet.
6. Repeat until baking sheet is full. You will probably have leftover coconut mix-I like to simply store it in a baggie in the fridge for the next time I make snowy cookies – or sprinkle over top hot breakfast cereal or rice pudding.
7. Bake at 375 degrees for 15 minutes. Cooking times will vary based on cookie size. If you are making small snowballs, try 12 minutes. For larger golf-ball sized snowballs 16-18 minutes may be needed. You will know the cookies are ready when the outer coconut coating tinges a slight caramel color.
8. Allow to cool for ten minutes before serving. Store in the fridge. These cookies taste delicious cold-straight from the fridge. They are snowballs!…
Oh, and these cookies are for eating kids, not for throwing! However, a little coconut dashed at a fellow baker is always a little fun.