Coconut Snowballs
Votes: 3
Time: 2 hours 45 minutes
Complexity: easily
Quantity: 18 pcs.
Complexity: easily
Quantity: 18 pcs.
These Christmas cookies, shaped like fluffy white snowballs, are safe even for those on a gluten-free diet. They're baked from a mixture of rice flour, coconut, butter, and sugar. With just four ingredients, they offer a stunning flavor and texture. For added flavor, natural vanilla is added to the dough in addition to coconut. Form the balls—the future snowballs—and bake. While still warm, roll them twice in powdered sugar for an even coating.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups rice flour
- 0.5 cups unsweetened finely shredded coconut
- 10 tablespoons unsalted butter, room temperature
- 1 and 1/4 cups powdered sugar
- A pinch of salt
- 1 vanilla pod, split lengthwise, seeds scraped out
- 1 large egg
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Recipes with similar ingredients: rice flour, coconut flakes, butter, powdered sugar, vanilla pod, eggs
Cooking the dish according to the recipe:
- In a small bowl, whisk together the rice flour and coconut. In a large bowl, beat the butter, 1/2 cup powdered sugar, salt, and vanilla seeds with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, then fold in the flour mixture and knead into a dough. Cover and refrigerate until the dough is no longer sticky, about 1 hour.
- Preheat the oven to 160°C. Scoop 1 tablespoon of dough and roll into balls. Place them on a baking sheet, spacing them 2.5 cm apart. Refrigerate for about 15 minutes.
- Bake the cookies until set and lightly browned on the bottom, about 20 minutes. Let cool on the baking sheet for 10 minutes.
- Place the remaining 3/4 cup powdered sugar in a small bowl. Gently roll the hot cookies in the powdered sugar and return them to the baking sheet. Then roll the cookies in powdered sugar again and transfer them to a wire rack to cool completely.
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