Coconut Snowballs - Grain & Gluten Free

Updated: Sep 5, 2020

I recently have become obsessed with coconut because of its nutty flavour and healthy fat content. These cute little snowballs are super easy to make and fill your kitchen with the most amazing coconut aroma! They only require 6 INGREDIENTS that you most likely already have in your pantry.

What you'll need:

• 3 cups unsweetened shredded coconut • 1 1/2 tbsp coconut oil (solid) • 3 tbsp maple syrup • 1 egg white (or 1 1/2 tbsp aquafaba) • 1/2 tsp vanilla • 1 tbsp cornstarch • Pinch of salt ⠀⠀ What you'll need to do:

1. Preheat oven to 375 F and line a baking sheet with parchment paper. 2. Add coconut flakes to the food processor and blend until coconut flakes start to clump together (about 1 min). 3. Add coconut oil, maple syrup, egg white, salt and vanilla and blend to combine. Add corn starch and pulse until a wet dough has formed. 4. Using a small cookie scoop, scoop dough into the scoop and press down until a compact ball has formed in the scoop. This is necessary to ensure the cookie does not fall apart. Gently pop the snowball out onto the cookie sheet and space cookies 1 inch apart for baking. 5. Baking for 12-14 minutes or until tops and sides are golden brown and puffy. 6. Remove from oven and let snowballs cool on the pan for 10 minutes before transferring onto a plate to completely cool. Store at room temperature for 4-5 days or in the freezer for up to a month. ⠀⠀ These coconut snowballs remind me of warmer weather and are a great on-the-go snack! Let me know what you think of these easy to make treats below!

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