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Gluten-free Lemony Coconut Snowballs

Lemon zest adds a nice twist to these gluten-free coconut snowballs.

Photo: CC--Stacy Spensley

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.

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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.

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