It’s been a while since I’ve posted any recipes (nearly 2 years!), but life does sometimes get in the way of good intentions!
Here is a recipe from a book that I just recently bought. It’s The Cookie Bible by Rose Levy Beranbaum and it’s her mother’s recipe, for Coconut Snowball Kisses. With the holidays upon us, it is a sweet treat to serve to family and friends.
Coconut Snowball Kisses
This recipe calls for using fresh coconut , cracking the coconut, shredding the coconut, and baking it. I used packaged shredded sweetened coconut. Soooo much easier!!
Ingredients
· 3 ½ cups sweetened shredded coconut
· 2 T. cornstarch
· 1 t. lemon juice
· 1 t. pure vanilla extract
· 1/16 t. sea salt
· ¾ cup (+ 2 T. sweetened condensed milk if needed)
Put the coconut in a large bowl. In a small bowl, add the cornstarch, lemon juice, vanilla, and ¾ cup condensed milk. Mix well. Pour over the coconut and mix until well blended. The mixture should be moist and hold together. If necessary, add some or all of the remaining 2 T. condensed milk.
Scoop scant tablespoon mounds onto a cookie sheet lined with parchment paper. Bake for 15-20 minutes at 350 degrees. Watch carefully so the tops don’t get too brown.
Cool on the cookie sheet and then transfer to a wire rack to cool more. Store in an airtight container in the refrigerator. Can be frozen as well.
Enjoy!😋
