Coconut Sweetened Condensed Milk Snowball Cookies
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If you love soft, buttery cookies that melt in your mouth, these little coconut sweetened condensed milk snowball cookies are about to be your new favorite! They’re lightly sweet, packed full of sweetened coconut, and finished with a dusting of powdered sugar that makes them feel extra festive.
Cookies are always a hit at my house regardless of the time of year. Since snowball cookies are so easy to make, they’re not just a Christmas cookie for me. Though I do have these peppermint snowball cookies and these pecan snowball cookies that sort of scream Christmas!
Why You’ll Love These Coconut Snowballs
- The sweetened condensed milk keeps these snowball cookies moist and rich.
- There’s no chilling required for these cookies.
- These are the perfect holiday cookies for cookie exchanges or in a cookie box.
Ingredients Needed
See the recipe card at the bottom of the post for all ingredients and quantities.
Sweetened condensed milk – Use full-fat sweetened condensed milk. This helps keep the cookies soft, gives them a hint of milk flavor, and adds the sweetness needed for the cookie.
Baking powder – this is the leavening agent that gives the cookie a little puff.
Almond extract – This enhances the coconut flavor!
Sweetened shredded coconut – I used sweetened coconut for the little additional sweetness. The coconut adds a nice texture to the snowball cookie.
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Substitutions and Variations
- You can swap the almond extract with vanilla extract if you prefer.
- You can use finely shredded coconut for a smoother texture. I don’t recommend desiccated coconut as it will suck the moisture out of the cookie and dry it out.
- A chocolate dip or drizzle using almond bark, chocolate candy melts, or melted chocolate chips would be delicious.
- If you want additional coconut flavor, add 1/4 teaspoon coconut extract when adding the almond extract.
- For a real snowy look, roll the cookies in the powdered sugar instead of dusting the top.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Sweetened Condensed Milk Snowball Cookies with Coconut
Prep Work: Preheat oven to 325 degrees F and line two cookie sheets with parchment paper.
Step 1: In a large bowl, beat the butter until creamy. Beat in the sweetened condensed milk and almond extract for 2 minutes. It may look slightly curdled and that’s okay.
Step 2: Mix in the flour and baking powder just until combined. Don’t overmix!
Step 3: Fold in the shredded coconut until evenly distributed.
Step 4: Scoop the dough using a 1 1/2 tablespoon cookie scoop and place the cookies 1 inch apart on the prepared cookie sheets. Bake for 12 minutes and let cool for 10 minutes on the pan before trasnferring to a wire rack or paper towel to cool completely.
Tips for Success
- Don’t overmix the dough! Mix the cookie dough just until the flour is worked in for the soft, tender cookies.
- Baking low and slow keeps the snowball cookies pale and tender.
- Let the cookes completely before dusting them with powdered sugar. The powdered sugar will melt otherwise.
How to Store and Freeze
Store these sweetened condensed milk snowball cookies in an airtight container at room temperature for up to 4 days.
To freeze these baked cookies, let them cool completely. Place them in a freezer bag or freezer-safe container for up to 2 months. Thaw at room temperature or in the fridge overnight. Once thawed, dust or roll in powdered sugar.
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Coconut Snowball Cookies
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Ingredients
- 1 cup salted butter room temperature
- ½ cup sweetened condensed milk
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 cup sweetened shredded coconut
- ½ cup powdered sugar
Instructions
- Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add the 1 cup salted butter. Beat using a hand mixer on medium speed until creamed.
- Add the ½ cup sweetened condensed milk and 1 teaspoon almond extract. Beat for 2 minutes on medium speed.
- Add the 2 cups all-purpose flour and 3 teaspoons baking powder and mix just until the flour is incorporated.
- Stir in the 1 cup sweetened shredded coconut until evenly distributed.
- Using a 1 1/2 tablespoon cookie scoop, drop the dough onto the prepared cookie sheets leaving about 1 inch of space between the cookies.
- Place in the preheated oven and bake for 12 minutes.
- Allow the cookies to cool for 10 minutes on the cookie sheet then transfer to a wire rack or paper towel to cool completely.
- Once cooled, lightly dust with ½ cup powdered sugar.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
