Ingredients
- 2 cups melted butter (4 sticks, 16 ounces, 1 pound)
- 2 cups powdered (confectioners) sugar (don’t sift unless it’s got big lumps and then you shouldn’t use it anyway)
- 1 cup flaked coconut (pack it down in the cup when you measure it)
- 1 cup white (granulated) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar (critical!)
- 1 teaspoon salt
- 4 and ¼ cups flour (don’t sift—pack it down in the cup when you measure it)
- ½ cup powdered
- ½ cup flaked coconut
Preparation
Step 1
DO NOT preheat oven—dough must chill before baking
Melt the butter in a microwave-safe bowl or in a saucepan over LOW heat on the stovetop. Set it aside off the heat to cool while you complete the next few steps.
Place the powdered sugar in the bowl of a food processor. (If you don’t have a food processor, you can use a blender.)
Measure out the flaked coconut and add that on top of the powdered sugar in the food processor or blender.
Process the powdered sugar and coconut in on/off motion with the steel blade. Continue until the coconut has been ground down into very small pieces.
Add the cup of white granulated sugar
Crack open the eggs and place them in the bowl of an electric mixer.
Add the eggs and mix them together until everything is a uniform color.
Feel the sides of the container with the melted butter. If it’s not so hot it might cook the eggs, you will be able to work with it now. If it feels too hot to you, sit down, have a cup of coffee, and wait until the butter is cool enough to add to the egg mixture.
With the mixer running on LOW, slowly pour the melted butter into the bowl of the mixer. Continue to mix until it is well combined.
Mix in the vanilla extract and the coconut extract.
Add the baking soda, cream of tartar, and salt. Mix until everything is thoroughly combined.
Remember the food processor with the powdered sugar and coconut mixture? Take the bowl out of the food processor and with the mixer running on LOW, add the powdered sugar and coconut mixture to the contents of your bowl. Mix until everything is thoroughly combined.
Again, with the mixer running on LOW, add the flour in one-cup increments, mixing thoroughly after each addition.
Cover your Coconut Snow Cookie dough with plastic wrap and put it in the refrigerator. Chill it for at least one hour. (Overnight is fine, too.)
When you’re ready to bake, take the bowl of dough out of the refrigerator and set it on the kitchen counter to warm a bit.
Preheat oven to 350 degrees F. with the rack in the middle position.
Place the powdered sugar in the bowl of your food processor or blender.
Measure out the flaked coconut and add that to the powdered sugar.
Process with the steel blade in an on-and-off motion until the coconut has been cut into very small pieces.
Place the powdered sugar and coconut mixture in a shallow bowl. You will use it to coat the cookie dough balls that you will roll.
Use your impeccably clean hands to roll the dough in walnut-sized balls.
Place the balls, one at a time, in the bowl with the powdered sugar and coconut mixture and roll them around until they are coated.
Place the balls on your prepared cookie sheets, 12 balls to a standard-size cookie sheet.
Flatten the dough balls with the back of a metal spatula or the palm of your impeccably clean hand. The dough balls will spread out in nice circles that are approximately 3 inches in diameter.
Bake at 350 degrees F. for 10 to 13 minutes.