White Chocolate Coconut Chia Snowballs

Source: Nielsen-Massey

Yield: 4 dozen cookies

Ingredients

Cookies:

  • 1 cup unsalted butter, softened
  • ½ cup + 1 Tbsp confectioners’ sugar
  • 2 ¼ cups all-purpose flour
  • 3 Tbsp cornstarch
  • ¼ tsp salt
  • 2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • ¾ cup unsweetened shredded coconut, lightly toasted
  • ½ cup white chocolate, finely chopped
  • ¼ cup Bob’s Red Mill organic chia seeds 

For Rolling:

  • 2 cups confectioners’ sugar

Directions

  1. Heat skillet on medium heat, then add coconut. Stir frequently until coconut starts to turn light golden brown. Pour toasted coconut into a bowl; set aside to cool completely.
  2. Heat oven to 350°F. Line cookie sheets with parchment paper.
  3. In the bowl of a stand mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy (about 2 minutes). Add confectioners’ sugar and mix well.
  4. In medium bowl, sift together flour, cornstarch, and salt.
  5. Add 1/3 of the flour mixture to butter/sugar, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
  6. Add vanilla, toasted coconut, white chocolate, and chia seeds. Mix until combined.
  7. Form dough into balls that are about 1 tablespoon each. (A small cookie scoop is super helpful here.) Place on baking sheet, leaving 1" between each dough ball.
  8. Bake for 10–12 minutes or until cookies have set and edges are slightly golden.
  9. Cool cookies on wire rack for 5 minutes. While cookies are still warm, roll in bowl filled with 2 cups confectioners’ sugar.
  10. Allow cookies to cool completely, then roll in confectioners’ sugar again.

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