Snowballs, Mexican Wedding Cakes, Russian Tea Cakes: whatever you call them these cookies are a classic. We've updated them with macadamia nuts and coconut.
1 cup all-purpose flour
1 cup very finely chopped macadamia nuts
1/2 cup Land O Lakes® Butter softened
1/2 cup unsweetened coconut shreds, very finely chopped
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup unsweetened coconut shreds, very finely chopped
Heat oven to 325°F. Line cookie sheets with parchment paper; set aside.
Combine flour, macadamia nuts, butter, 1/2 cup coconut shreds, sugar, and vanilla in bowl. Beat at low speed, scraping bowl occasionally, until well mixed.
Shape dough into 1-inch balls; place 1 inch apart onto prepared cookie sheets. Bake 13-15 minutes or until lightly browned around edges.
Meanwhile, combine powdered sugar and 1/4 cup coconut shreds in small bowl. Roll hot cookies in coconut sugar. Cool completely.
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