Chocolate-Dipped Coconut Snowballs |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 33 |
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If you like the taste of coconut and chocolate, you can't help but love these fancy and festive-looking cookies. Ingredients:
1/3 cup butter, softened |
2/3 cup packed brown sugar |
1 egg |
1/2 teaspoon vanilla extract |
1-1/3 cups king arthur unbleached all-purpose flour |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
4 ounces german sweet chocolate, finely chopped |
1/2 cup flaked coconut |
1/2 cup finely chopped pecans, toasted |
topping: |
12 ounces semisweet chocolate, chopped |
4 teaspoons shortening |
2-1/2 cups flaked coconut, toasted |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the German sweet chocolate, coconut and pecans.
2. Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are browned. Remove to wire racks to cool.
3. In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm. Yield: about 5-1/2 dozen.
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