Coconut Snowball Cookies

Close-up of coconut macaroons made with sweetened condensed milk and dusted with powdered sugar, with a red cloth in the background.

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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.

Prep Time10

Cook Time12

Servings: cookies

Author: Miranda Couse

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

Storage: Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Freezing: Once the cookies are cooled completely, skip the powdered sugar and place in a freezer bag or freezer container. Freeze for up to 2 months. Thaw in the fridge overnight or out on the counter for a couple hours. Once thawed, dust or roll in powdered sugar.

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