Coconut Butter Ball Cookies Recipe

Coconut Butter Ball Cookies Recipe
 
Author: 
Nutrition Information
  • Serves: 3
  • Calories: 258
  • Fat: 48 g
  • Carbohydrates: 15 g
  • Sugar: 1 g
  • Sodium: 279 mg
  • Fiber: 1 g
  • Protein: 0 g
  • Cholesterol: 10 mg
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Akin to Melting Moments in texture, coconut butter balls are delicious, easy to make and a great option for bakers who are pressed for time. Whether you serve them with tea, or keep them in a jar for a sweet snack, this recipe combines the flavours of nutty coconut and rich butter to make a melt-in-your-mouth cookie.
Ingredients
  • ½ cup butter
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup unsifted flour
  • ¾ cup flaked coconut
Instructions
  1. To begin, combine the butter, sugar, and vanilla in a medium-sized bowl, and cream them together using a regular spatula, or an electric beater.
  2. By the time you are done, all the ingredients should be thoroughly incorporated, and have a creamy, thick consistency.
  3. Next, add in all the flour (do not mix it in a little at a time), and continue stirring until it is mixed in completely. Make sure there are no small lumps of dry flour in the mixture – these could ruin your cookies completely.
  4. Then, add in the flaked coconut, and stir it in until it is evenly distributed throughout the cookie dough. Put on a pair of gloves, and shape the dough into small balls with your hands, rolling them to make sure they are evenly shaped.
  5. Line these balls up on an ungreased cookie sheet, and slide this into the refrigerator. Allow the coconut butter balls to chill and set for around 15 minutes.
  6. Once the 15 minutes have elapsed, set the oven to 350°F, and bake the coconut butter balls for around 15 minutes. You will know they are done when they become light brown in colour, and their smell starts to permeate the kitchen.
  7. Finally, slide the cookies out of the oven. Pile some powdered sugar and desiccated coconut in a plate, and roll the warm cookies through this, to give them an additional sweet and crunchy coating. Serve them with tea, or store them in an airtight container.

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