Coconut-Orange Snowballs
4 servings
30 minutes
Coconut-orange snowballs are a gourmet treat inspired by Russian culinary traditions that combine the tenderness of coconut and the brightness of orange zest. These airy cookies, dusted with white powdered sugar, resemble winter snowballs, creating a cozy atmosphere. Their flavor is a balance of creamy softness, sweetness with citrus notes, and a light crispy texture from toasted coconut flakes. They are perfect with hot tea on cool evenings and as festive treats that bring joy and warmth. The secret to their perfection lies in the delicate combination of vanilla and coconut extracts that enhance the natural flavor of the ingredients. These snowballs not only look impressive but also leave an unforgettable gastronomic impression.
1
Preheat the oven to 180 degrees. Spread the coconut flakes on a baking sheet and bake for 12 minutes until golden brown.
- Desiccated coconut: 1.3 glass
2
Using a mixer, beat the butter, 0.5 cup of powdered sugar, and both extracts. Add flour, zest, and salt. Then add coconut, mix well, cover, and refrigerate for 1 hour or overnight. Slightly soften the dough before cooking.
- Butter: 240 g
- Icing sugar: 2.3 glasss
- Vanilla extract: 1.5 teaspoon
- Coconut extract: 0.8 teaspoon
- Wheat flour: 2.3 glasss
- Orange zest: 1.5 tablespoon
- Salt: 0.5 teaspoon
- Desiccated coconut: 1.3 glass
3
Preheat the oven to 180 degrees. Line 2 baking sheets with parchment. Take 1 tablespoon of dough and roll it into balls, placing them on the sheets. Bake for about 18 minutes, until golden on the bottom but pale on top. Transfer to a plate and cool for 5 minutes. Pour the remaining powdered sugar into a bowl. Roll the pastries in the sugar to coat them completely.
- Icing sugar: 2.3 glasss
