Coconut ‘No-Bake’ Snowballs
In keeping with our Holiday Cookie theme, I have found a wonderful no-bake Coconut Snowball cookie recipe. If you like coconut, you will love this recipe.
But before I list the recipe, I would like to ask how many of my readers LOVE Christmas cookies? How many of you have a special Gluten Free Vegan recipe you would like to share with us? If you share your special recipe, I will add your name into a drawing to receive a FREE copy Lindsay Nixon’s newest cookbook: Happy Herbivore Abroad
Back to our Coconut ‘No-Bake’ Snowballs …. This recipe is featured on The Kitchn website/blog.
Coconut ‘No-Bake’ Snowballs
Recipe Type: Holiday Cookies
Author:
Serves: 12 balls
Ingredients
- 1 3/4 cups unsweetened shredded coconut, divided
- 2 teaspoons coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons unsweetened coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
Instructions
- Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a spreadable, paste-like consistency. (It does not have to be completely smooth like butter; some texture is good.)
- Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
- Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to a week. Bring to room temperature before eating.
Make sure to email your Gluten Free Vegan Holiday Cookie recipe to me before December 24 to get your name in the drawing
Monday, January 12th 2015 at 12:20 pm |
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