Celiac.com 03/30/2017 - As we say goodbye to winter, these gluten-free coconut snowballs are sure to please. They're easy to make, a snap to bake and a nice lemony zing makes plenty tasty.
- 1 cup sweetened flaked coconut
- ½ cup almond meal
- ½ cup potato flour
- 1¼ cups confectioners' sugar
- 6 tablespoons unsalted butter, softened
- 1½ teaspoons vanilla extract
- 4 teaspoons milk
- 1 tablespoon fresh lemon zest
- Dash of salt
Grind ½ cup of the coconut in food processor.
Chop remaining coconut and set aside.
To the blender, add potato flour, ¼ cup of the confectioners' sugar and the salt.
Pulse and blend more. Put aside in a bowl.
In the blender, beat butter and vanilla on medium speed until smooth and creamy.
Gradually add ½ cup of confectioners’ sugar and extracts, beating until well mixed. Add potato flour, salt, almond meal and beat until combined. Stir in coconut. Cover dough and chill for 30 minutes.
Heat oven to 350 degrees.
Roll dough into 1-inch balls.
Place dough balls 1 inch apart on an un-greased baking sheet.
Bake cookies until firm, but tender, 15 minutes.
Remove to rack, let cool completely.
In small bowl, stir together remaining 1 cup confectioners' sugar, lemon zest, and enough milk until smooth, but still thick.
Dip cookies in glaze (about ½ teaspoon for each), letting it drip down sides.
Dip in chopped coconut and set aside for glaze to dry.