Pink almond-coconut snowballs



15 min


1 h


36 cookies

Pink almond-coconut snowballs

Photo: Erik Putz

Treat them to something extra sweet this holiday season with millennial pink snowball cookies. Not only are they tasty, but they make for great gifts.


  • 100 g pkg ground almonds , (about 1 cup)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup butter , at room temperature
  • 1 tsp vanilla
  • 2/3 cup unsweetened dsiccated coconut
  • red food colouring
  • 2/3 cup icing sugar


  • Preheat oven to 350F. Line 2 baking sheets with parchment.
  • Stir almonds, flour, sugar and salt in a large bowl. Add butter and vanilla. Using your hands, combine mixture until it forms a pliable (but crumbly) dough. Roll into 1-in. balls. Arrange on prepared sheets, at least 1 in. apart.
  • Bake in centre of oven until tops are cracked and edges are lightly browned, 12 to 13 min. Transfer sheets to a rack to cool slightly, 15 min.
  • Combine coconut and a few drops food colouring in a resealable zip-top bag. Close and shake until coconut turns pink. Place coconut mixture in a small bowl. Stir icing sugar with 2 tbsp water in a small bowl.
  • Dip domed tops of warm cookies into the icing sugar glaze, then into the coconut mixture until coated. Return cookies to sheets to cool completely.

Nutrition (per cookie)

  • Calories
  • 72,
  • Protein
  • 1 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 5 g,
  • Fibre
  • 1 g,
  • Sodium
  • 34 mg.

Originally published in the Today’s Parent November/December 2018 issue. Photo by Erik Putz.