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Christmas: Chocolate-Dipped Coconut Snowballs

Source of Recipe


Better Homes and Gardens, December 2002






List of Ingredients



• 1/3 cup butter, softened
  
• 2/3 cup packed brown sugar
  
• 1/4 tsp baking powder
  
• 1/4 tsp baking soda
  
• 1/4 tsp salt
  
• 1 egg
  
• 1/2 tsp vanilla
  
• 1-1/3 cups all-purpose flour
  
• 1 (4-ounce) bar sweet baking chocolate, finely chopped
  
• 1/2 cup finely shredded coconut
  
• 1/2 cup finely chopped pecans, toasted
  
• 12 ounces bittersweet or sweet baking chocolate, chopped
  
• 4 tsp shortening
  
• 2-1/2 cups finely shredded coconut, toasted
  






Instructions



1. Preheat oven to 350° F. In a bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda and salt. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer; stir in any remaining flour with a wooden spoon. Stir in the finely chopped sweet chocolate, the 1/2 cup coconut, and the pecans.
   
   
2. Shape dough into 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake 10 minutes or until edges are browned. Remove and cool on a wire rack.
   
   
3. Meanwhile, in a saucepan, melt bittersweet chocolate and shortening over low heat, stirring until smooth. Dip cooled cookies in the melted chocolate, allowing excess to drip off. Transfer to a cookie sheet lined with waxed paper. Sprinkle with toasted coconut. Chill until firm (about 1 hour).
   
   Makes 60 cookies.