Cherry Coconut Snowball Cookies

By srumbel

Melt-in-your-mouth almond snowball cookies with a maraschino cherry surprise and coconut coating will soon be your new favorite cookie.
Author: Carla Cardello (www.chocolatemoosey.com)

Ingredients

• Cookies
• 1 cup all purpose flour
• 1/4 cup ground almonds
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1 1/2 teaspoons water
• 1/2 teaspoon almond extract
• 18 maraschino cherries, drained
• Glaze
• 1 cup powdered sugar
• 1 tablespoon milk
• 1 cup coconut flakes

Preparation

Step 1

For the cookies:
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, almonds, and salt.
In a large mixing bowl, beat together the butter and sugar until light and creamy. Beat in the water and almond extract. Gradually beat in the flour mixture until a dough forms.
Shape a tablespoonful of dough around each cherry, forming a ball and place about 2 inches apart on baking sheets. Bake for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool completely.

For the glaze:
In a small bowl, beat together the sugar and milk. In another small bowl, add the coconut. Roll each cooled cookie in the glaze then roll in the coconut. Let the glaze harden before serving. Store in an airtight container for up to one week.