Coconut Orange Snowballs

By dawn716

Ingredients

• 1 1/4 c flaked coconut
• 1/2 c softened butter
• 1/4 c greek yogurt
• 1 c 10x sugar, sifted
• 1 1/2 t vanilla
• 3/4 t coconut extract
• 1 1/2 c flour
• 3/4 c pastry whole wheat flour
• 1 1/2 Torange zest
• 1/2 t kosher salt

Details

Servings 36
Adapted from fooddonelight.com

Preparation

Step 1

Preheat oven to 350°.

Bake coconut on a baking sheet until golden brown, stirring occasionally, about 10 minutes.  Turn off oven.

In the bowl of a stand mixer, beat butter, yogurt, 2/3 cup powdered sugar and both extracts in a bowl until well blended.

Beat in both flour, orange peel and salt.

Stir in coconut.
Cover and chill for at least 1 hour and up to 1 day.
Let dough soften slightly.
Preheat oven again to 350°.
Line cookie sheets with parchment paper.
Measure out 1 level tbsp. of dough for each cookie and roll dough between the palms of your hands to make a ball.
Place ball onto baking sheet leaving 1 inch between each.
Bake about 18 minutes. Cool 5 minutes on wire rack.
Place remaining confectioners’ sugar into a zip lock bag.

Place a few cookies in the bag and shake gently to cover completely.

Makes 36

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wholewheatcookie

These look wonderful. Do have a question though. Is regular whole wheat flour interchangeable with whole wheat pastry flour? Have just about switched over to using whole wheat but am a bit confused. Thanks so much for all your wonderful healthy and yummy recipes!

Whole wheat pastry flour is lighter kind of similar to white cake flour. You can use regular whole wheat the cookies may not be quite as light in texture though. Pastry flour will make for a “lighter” cookie.

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