These coconut snowball cookies are soft, tender and made with oil instead of butter, then filled with chocolate hazelnut spread and rolled in coconut.
The recipe comes from an Italian version known as “palle di neve” (snowballs). It skips the rolling pin and the pricey butter. Whether you need a last-minute Christmas cookie or just something sweet for a Sunday movie, this dough comes together in minutes. Note that these are different from the American butter-and-nut snowball cookies (also called Mexican wedding cookies): they are sandwiched, dipped in milk and coated in coconut.
Quick Overview
- What it is: Tender, glued-together cookie balls coated in coconut.
- The secret trick: A quick dip in milk makes them melt in your mouth.
- Time and cost: Budget-friendly and ready in 45 minutes.
At a Glance
- Prep time: 20 min
- Baking time: 15 min
- Servings: about 30 sandwich cookies
- Difficulty: Easy
- Calories: about 125 kcal per cookie
- Trend: Butter-free baking
Ingredients
- 2 medium eggs
- 1/2 cup plus 1 tablespoon (120 g) granulated sugar
- 1 package vanilla sugar, 8 g (or 1 teaspoon vanilla extract)
- 1/3 cup plus 1 tablespoon (100 ml) sunflower or other neutral oil
- 2 1/3 cups (300 g) all-purpose flour (Italian 00 flour works well)
- 1 teaspoon baking powder
- chocolate hazelnut spread such as Nutella, as needed for sandwiching the cookies
- 3/4 cup plus 1 tablespoon (200 ml) milk, for dipping
- 1 1/4 cups (100 g) shredded coconut, for coating
Instructions
- Crack the 2 eggs into a large bowl, add the 1/2 cup plus 1 tablespoon (120 g) sugar and the vanilla sugar. Whisk until foamy.
- Slowly pour in the oil and mix it thoroughly into the egg mixture.
- Add the flour mixed with the 1 teaspoon baking powder. Stir with a wooden spoon first, then knead by hand into a smooth, non-sticky dough.
- Shape small balls from the dough (about the size of a walnut) and place them on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 350°F (180°C) for about 12 to 15 minutes. Watch them: they must stay pale and only turn slightly golden on the bottom.
- Let the baked balls cool completely. Then spread a little chocolate hazelnut spread on the flat side of one ball and press a second ball onto it.
- Pour the milk into a bowl. Quickly dip each sandwiched ball in the milk (do not leave it in for long, or it will fall apart) and roll it immediately in the shredded coconut.
Video Recipe
Tips for Perfect Coconut Snowball Cookies
- For extra aroma, add a teaspoon of rum or a few drops of vanilla extract to the milk for dipping.
- They taste best on the second day, when the cookie has absorbed moisture from the milk and filling. Store them in an airtight container in a cool place.
Variations
- Lemon twist: Add the zest of one unwaxed lemon to the dough for a fresh note.
- Classic jam version: If you do not like chocolate spreads, sandwich the cookies with tart red currant jam.
Frequently Asked Questions (FAQ)
Can I use a coarser flour such as semolina? It is better not to. All-purpose flour gives a finer texture; a coarser flour would make the cookies hard and crumbly.
How long do coconut snowball cookies keep? In an airtight container in the refrigerator they stay soft and tasty for 4 to 5 days.
Can I dip them in coffee instead of milk? Yes. For a grown-up version, swap the milk for cooled coffee. They will taste like little tiramisu bites.
Can I make them ahead for Christmas? Yes. Bake the cookie balls a few days ahead, then sandwich, dip and coat them within a day or two of serving, since the milk dip softens them.
What can I use instead of chocolate hazelnut spread? Any thick spread works, such as a nut butter or tart jam. The cookie itself is only lightly sweet.
The recipe is based on a version by Fatto in Casa da Alba, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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