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.
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Learn How it Works...
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
STEP 1
Heat oven to 325°F. Line cookie sheets with parchment paper; set aside.
STEP 2
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.
STEP 3
Shape dough into 1-inch balls; place 1 inch apart onto prepared cookie sheets. Bake 13-15 minutes or until lightly browned around edges.
STEP 4
Meanwhile, combine powdered sugar and 1/4 cup coconut shreds in small bowl. Roll hot cookies in coconut sugar. Cool completely.
To easily finely chop your coconut shreds use a food processor! You'll need about double the amount called for to get the right amount ground.
COLLECTION
Celebrate the eight nights of Hanukkah with these sweets inspired by traditional Hanukkah baking.