Spiced Coconut Snowballs



20 min


35 min


40 snowballs

Spiced Coconut Snowballs

Photo: Jim Norton

Ground ginger and cinnamon adds a little kick to these sweet coconut snowballs. Kids will love helping to form the balls then rolling in sugar.


  • 1/4 cup icing sugar , plus more for rolling
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup unsalted butter , at room temperature
  • 1 tsp vanilla
  • 1 1/2 cups sweetened fancy flake coconut
  • 2 cups all-purpose flour


  • Sift icing sugar with ginger, cinnamon and salt. In a large bowl, beat butter with sugar mixture until evenly combined. Stir in vanilla, then coconut and flour until mixture starts to come together. Pinch off a scant tablespoon of dough, then roll into a ball. Repeat with remaining dough, placing 11⁄2 in (4 cm) apart on a parchment-lined baking sheet.
  • Bake in preheated 350°F (180°C) oven until edges are set and bottoms are golden, about 15 minutes. Cool on a wire rack.
  • Place 1 cup (250 mL) icing sugar in a bowl. Roll one cookie at a time in sugar to coat. Store in airtight container for up to 3 days. To make ahead: Bake cookies but don’t roll in sugar. Freeze up to 1 month. Defrost as many as needed and roll in sugar before serving.

Nutrition (per serving)

  • Calories
  • 83,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 6 g,

Originally published in the November 201o issue. Photo by Jim Norton. 

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