Christmas Coconut Snowballs
Light and fluffy Christmas snowball cookies. Lighter and lower fat than most Christmas cookies and faster to make (no need to refrigerate overnight).
Yield
24 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
large |
*
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | cups |
coconut, shredded (desiccated)
sweetened, lightly packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
large |
*
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
coconut, shredded (desiccated)
sweetened, lightly packed |
*
|
Directions
Preheat oven to 325℉ (160℃).
Coat 2 baking sheets with cooking spray.
Beat whites in bowl until stiff, but not dry peaks.
Beat in salt, sugar, vanilla and flour.
Stir in coconut.
Drop batter by rounded teaspoonfuls 1 inch apart on prepared baking sheet.
Bake 20 to 25 minutes or until lightly browned.
Let cookies cool briefly on baking sheets then transfer to wire racks to cool.
