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Coconut Macadamia Snowball Cookies

Coconut Macadamia Snowball Cookies

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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30 min
Prep Time
45 min
Total Time


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

How to make

  1. STEP 1

    Heat oven to 325°F. Line cookie sheets with parchment paper; set aside.

  2. 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.

  3. 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.

  4. STEP 4

    Meanwhile, combine powdered sugar and 1/4 cup coconut shreds in small bowl. Roll hot cookies in coconut sugar. Cool completely. 

Tip #1

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. 

Nutrition (1 cookie)

120 Calories
10 Fat (g)
10 Cholesterol (mg)
50 Sodium (mg)
8 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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