Coconut snowballs

Instructions

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. In a bowl, whisk flour with sugar and salt. Using an electric mixer, add butter about 1/4 cup at a time until a pebbly mixture forms. Add the 2 tbsp cream cheese and vanilla. Beat until mixture comes together, 1 to 2 min.

• Scoop spoonfuls of dough and roll between your hands to make 1 1/4-in. balls. Place on the sheets at least 1 in. apart. Bake until slightly firm on top and lightly golden underneath, 12 to 14 min. (Don’t overbake or they’ll be hard.) Cool completely.

• While they cool, whisk the 1 tbsp cream cheese with lemon juice (don’t worry if it’s slightly lumpy). Slowly whisk in sifted icing sugar to make a runny glaze. Add a few more drops lemon juice, if necessary. Spread coconut in a layer on a plate. Swirl each cookie in the glaze so the top is covered; let excess drip off. Press each cookie into the coconut. Allow to set for 15 min. Store in an airtight container for up to 2 days.