White Chocolate Snowballs

White Chocolate Snowballs
Laurie Frankel
Serves 20
preparation
25
minutes
cooking
60
minutes

Ingredients

2
sticks unsalted butter, at room temperature
1
cup
packed dark brown sugar
1/2
cup
granulated sugar
2
tablespoons
corn syrup
1
teaspoon
vanilla extract
1
large egg
2 3/4
cups
all-purpose flour
1/2
teaspoon
kosher salt
1 1/4
teaspoons
baking soda
1
7-ounce bag
sweetened flaked coconut
12
ounces
white chocolate (chopped or chips)

Directions

  1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil. 
  2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
  3. Form the dough into teaspoon-size balls. Spread the coconut on a plate. Roll each ball in the coconut, pressing so it adheres. Place on prepared baking sheets. Bake for 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks.
  4. Meanwhile, in a heatproof bowl placed over, but not touching, simmering water, melt the chocolate. Turn half the cookies upside down and spread the flat sides with the white chocolate. Sandwich them with the remaining cookies.
     
Sara Quessenberry
November 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Fat 9 g
  • Sat Fat 6 g
  • Cholesterol 19 mg
  • Sodium 91 mg
  • Carbohydrate 22 g
  • Fiber 1 g
  • Sugar 15 g
  • Protein 2 g
What does this mean? See Nutrition 101.