Chocolate-Dipped Coconut Snowballs

By jcridge

Ingredients

• TOPPING:
• 1/3 cup butter, softened
• 2/3 cup packed brown sugar
• 1 egg
• 1/2 tsp vanilla
• 1 1/3 cups all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 pkg (4 oz) German sweet chocolate, finely chopped
• 1/2 cup flaked coconut
• 1/2 cup finely chopped pecans, toasted
• 12 squares (1 oz ea) semisweet chocolate, coarsely chopped
• 4 tsp shortening
• 2 1/2 cups flaked coconut, toasted

Details

Servings 5

Preparation

Step 1

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder, soda, and salt; gradually add to the creamed mixture and mix well. Stir in German sweet chocolate, coconut and pecans. Roll into 3/4 inch balls. Place 2 inches apart on baking sheets, bake at 350 for 10-12 minutes or until edges are browned. Remove to wire racks to cool. In 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.