Coconut Snowballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g mararine
- 100 g powdered suar
- 1 lemon (s) (organic), the zest it
- 250 g cornstarch
- 100 g flour
For the filling:
- 3 tablespoon desiccated coconut
For the cast:
- 150 g powdered suar
- 3 tablespoon lemon juice
- Desiccated coconut for rolling
Print Recipe
Pin Recipe Instructions
- Put the soft margarine in a bowl. Top with powdered sugar, lemon zest, cornstarch and flour. Knead everything with a hand mixer on the lowest setting. Chill the dough for at least 30 minutes.
- For the filling, let 3 tablespoons of desiccated coconut turn golden yellow in a pan without fat. Shape the dough into rolls (3 cm diameter) and cut into approx. 1 cm thick slices. Fill each with 1/2 teaspoon of desiccated coconut and shape into balls.
- Place on a baking sheet lined with baking paper. Bake in a preheated oven at 200 ° C (top / bottom heat, convection: 175 ° C) for 15 minutes.
- Let the cookies cool down. Mix the powdered sugar and lemon juice until smooth and cover the balls with the icing. Then roll in desiccated coconut and let dry.
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