Chewy coconut macaroons baked until golden, then rolled in extra coconut for a snowy finish. A sweet holiday classic that looks as good as it tastes!
[cooked-sharing]
Yields24 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Makes 24–28 snowballs
4 cups sweetened shredded coconut (divided: 3 cups for batter, 1 cup for rolling)
1 can sweetened condensed milk
1 tsp vanilla extract (or ½ tsp almond extract for variation)
2 large egg whites, room temperature
Pinch of salt
Powdered sugar (optional, for dusting)
Prepare the oven
1
-
Preheat oven to 325°F (160°C).
-
Line two baking sheets with parchment paper or silicone mats.
Make the batter
2
-
In a large bowl, mix together 3 cups shredded coconut, condensed milk, and vanilla extract until evenly combined.
-
In a separate clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
-
Gently fold egg whites into the coconut mixture.
Shape and bake
3
-
Scoop tablespoon-sized portions and roll into small balls.
-
Place on prepared baking sheets, spacing about 1 inch apart.
-
Bake for 18–20 minutes, until edges are golden brown.
Finish as snowballs
4
-
Let macaroons cool slightly, then roll them in the remaining shredded coconut for a snowy effect.
-
For extra holiday sparkle, dust with powdered sugar just before serving.
Serving Suggestions
5
-
Pile into a bowl or platter for a “snowball” presentation.
-
Perfect on a Christmas cookie tray with gingerbread men and shortbread.
-
Enjoy with a cup of hot cocoa, coffee, or eggnog.
Tips & Variations
6
-
Chocolate-dipped: Dip bottoms in melted dark or white chocolate before rolling in coconut.
-
Festive twist: Add a drop of peppermint extract to the batter.
-
Nutty variation: Fold in ½ cup finely chopped almonds or pecans.
-
Storage: Keep in an airtight container for up to 5 days, or freeze for up to 2 months.
Ingredients
Makes 24–28 snowballs
4 cups sweetened shredded coconut (divided: 3 cups for batter, 1 cup for rolling)
1 can sweetened condensed milk
1 tsp vanilla extract (or ½ tsp almond extract for variation)
2 large egg whites, room temperature
Pinch of salt
Powdered sugar (optional, for dusting)
Directions
Prepare the oven
1
-
Preheat oven to 325°F (160°C).
-
Line two baking sheets with parchment paper or silicone mats.
Make the batter
2
-
In a large bowl, mix together 3 cups shredded coconut, condensed milk, and vanilla extract until evenly combined.
-
In a separate clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
-
Gently fold egg whites into the coconut mixture.
Shape and bake
3
-
Scoop tablespoon-sized portions and roll into small balls.
-
Place on prepared baking sheets, spacing about 1 inch apart.
-
Bake for 18–20 minutes, until edges are golden brown.
Finish as snowballs
4
-
Let macaroons cool slightly, then roll them in the remaining shredded coconut for a snowy effect.
-
For extra holiday sparkle, dust with powdered sugar just before serving.
Serving Suggestions
5
-
Pile into a bowl or platter for a “snowball” presentation.
-
Perfect on a Christmas cookie tray with gingerbread men and shortbread.
-
Enjoy with a cup of hot cocoa, coffee, or eggnog.
Tips & Variations
6
-
Chocolate-dipped: Dip bottoms in melted dark or white chocolate before rolling in coconut.
-
Festive twist: Add a drop of peppermint extract to the batter.
-
Nutty variation: Fold in ½ cup finely chopped almonds or pecans.
-
Storage: Keep in an airtight container for up to 5 days, or freeze for up to 2 months.
Coconut Macaroon Snowballs
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