Nothing says “Happy New Year” quite like a plate of these buttery toasted coconut snowball cookies. I first made them years ago for a New Year’s Eve party, and now they’re a must-have tradition in our house. That golden coconut crunch paired with the melt-in-your-mouth center? Absolute magic. My kids call them “snowball cookies” because they look like little winter treasures dusted in powdered sugar. These New Year’s toasted coconut snowball cookies come together in just 30 minutes, but taste like you spent hours in the kitchen. Trust me, one bite, and you’ll understand why they disappear faster than the countdown to midnight!
Why You’ll Love These New Year Toasted Coconut Snowball Cookies
Let me count the ways these cookies will steal your heart (and probably your willpower)! First off, they’re ridiculously simple to make – no fancy equipment needed, just a bowl and some elbow grease. The toasted coconut gives them this incredible texture that’s crisp on the outside, tender inside. Plus, they look so festive rolled in powdered sugar like little snowballs. But the real magic? That melt-in-your-mouth moment when the buttery cookie meets the sweet coconut crunch. Here’s why they’re special:
- 30 minutes from bowl to plate – perfect for last-minute holiday baking
- The toasted coconut adds depth you just don’t get with plain shredded coconut
- That gorgeous, snowy, powdered sugar coating makes them look professionally decorated
- Soft, crumbly texture that practically dissolves on your tongue
- Equally delicious with coffee at brunch or champagne at midnight
Ingredients for New Year Toasted Coconut Snowball Cookies
Grab these simple pantry staples, and you’re minutes away from cookie bliss. I’ve grouped them so you can measure everything out like a pro before you start mixing. Pro tip: measure your flour correctly by spooning it into the cup and leveling it off; packing it down will make your cookies too dense!
- Wet Ingredients:
- 1 cup unsalted butter, softened (that’s 2 sticks left out for 30 minutes)
- 1/2 cup powdered sugar, measured then sifted to remove lumps
- 2 tsp pure vanilla extract (not imitation, trust me on this)
- Dry Ingredients:
- 2 1/4 cups all-purpose flour (spooned and leveled, as I mentioned)
- 1/4 tsp fine sea salt (table salt works too)
- The Star Player:
- 1 cup shredded coconut, toasted until golden (we’ll talk technique below)
- Finishing Touch:
- 1/2 cup extra powdered sugar, for rolling the warm cookies
Ingredient Notes & Substitutions
Here’s why these ingredients work so well together, and how you can tweak them if needed:
Toasted coconut is non-negotiable in my book. That 5-minute toast in a dry pan transforms bland shreds into golden flavor bombs. The Maillard reaction (fancy term for browning) brings out coconut’s natural sweetness and adds this incredible nutty depth. Your kitchen will smell like a tropical bakery!
Butter alternatives: While I swear by real butter’s flavor, margarine works in a pinch for dairy-free needs. Just avoid spreads with high water content. Vegan butter substitutes can work too, but check the fat content first.
Vanilla quality matters: Imitation vanilla gives a harsh alcohol taste. Splurge on the real stuff, the Madagascar bourbon kind, if you can. That floral sweetness balances the toasted coconut perfectly.
Powdered sugar tip: When measuring, don’t pack it down in the cup. Just scoop lightly and level off. Sifting eliminates lumps for smoother rolling later.
How to Make New Year Toasted Coconut Snowball Cookies
Okay, let’s get baking! I’ve made these cookies so many times I could do it in my sleep, but I’ll walk you through each step carefully. The key is taking your time with the butter; rush this part, and you’ll lose that magical melt-in-your-mouth texture. Here’s exactly how Grandma taught me:
- Cream the butter and sugar like it’s your job: In a large bowl, beat the softened butter and powdered sugar for a full 3 minutes with a hand mixer (or 5 by hand). You want it pale, fluffy, and almost like whipped cream. This airiness is what makes the cookies tender.
- Vanilla magic: Add the vanilla extract and mix just until combined. The aroma at this stage is heavenly, like sweet, buttery perfume!
- Dry ingredients join the party: Gradually add the flour and salt, mixing on low just until the dough comes together. Overmixing = tough cookies, so stop when you no longer see dry flour patches.
- Fold in that golden coconut: Use a spatula to gently incorporate the toasted coconut. I do this by hand to keep those shreds intact; they’ll give your cookies a wonderful texture.
- Roll with love: Pinch off tablespoon-sized portions and roll into smooth balls between your palms. Place them 2 inches apart on a parchment-lined baking sheet; they’ll spread just a bit.
- Bake to golden perfection: 12-15 minutes at 350°F does the trick. Look for lightly golden bottoms and edges while the tops stay pale. They’ll firm up as they cool, so don’t overbake!
- The snowy transformation: Let cookies cool for 5 minutes (they should be warm but not hot), then roll generously in powdered sugar. The heat helps the sugar stick beautifully.
Toasting Coconut Perfectly
This step makes all the difference! Grab a dry skillet (no oil needed) and toss in your shredded coconut over medium heat. Stir constantly with a wooden spoon; it can burn in seconds once it starts browning. In about 3-5 minutes, you’ll see it turn from white to golden, and your kitchen will smell like a tropical vacation. Immediately transfer it to a plate to stop the cooking. Pro tip: Toast extra, you’ll want to snack on it!
Tips for Perfect New Year Toasted Coconut Snowball Cookies
After making these cookies every holiday season for a decade, I’ve picked up a few tricks that take them from good to “can I have the recipe?” great. First, if your dough feels sticky when rolling (especially in warm kitchens), pop it in the fridge for 15 minutes, and the butter firms up beautifully. Space cookies at least 2 inches apart on the baking sheet; they don’t spread much, but that air circulation gives them perfect golden bottoms. For that gorgeous snowy look? Roll them in powdered sugar while warm, then give them a second coat after cooling completely. It creates that magical bakery-style finish we all love!
Storing and Serving New Year Toasted Coconut Snowball Cookies
These little snowballs stay fresh for days if you store them right – if they last that long, of course! I always use an airtight container with a tight-fitting lid. Layer them gently with parchment paper between so they don’t stick together. They’ll keep their perfect texture for up to 5 days at room temperature, though in my house, they’re usually gone by New Year’s morning.
Here’s a fun trick I learned from my aunt: tuck a slice of bread into the container. The cookies absorb just enough moisture from the bread to stay soft without getting soggy. Magic! For longer storage, you can freeze them in a zip-top bag for up to 3 months. Just let them come to room temperature before serving – no one likes a frosty snowball.
Now, for serving? Oh, they shine in so many ways! My favorite is with a strong cup of coffee – the bitterness cuts through the sweetness perfectly. They’re also dreamy with champagne at midnight (the bubbles and coconut? Heavenly combo). For gift-giving, I pack them in festive boxes lined with tissue paper or cellophane bags tied with ribbon. They make the sweetest little edible presents – I’ve had friends beg me to bring these instead of store-bought gifts! Family Tastes often features wonderful holiday treats.
One last pro tip: If you’re serving them at a party, roll them in a fresh dusting of powdered sugar right before setting them out. That snowy coating tends to settle into the cookies over time, and this quick refresh makes them look freshly baked. Your guests will swear you spent all day in the kitchen!
Nutritional Information
Now, I’m no nutritionist, I’m just a cookie lover sharing what works in my kitchen! These numbers are estimates based on standard ingredients, but your exact counts may vary depending on brands and measurements. That said, here’s the scoop per cookie (because let’s be real, no one stops at just one!):
- Calories: 120 (perfect little indulgence)
- Sugar: 6g (mostly from that powdered sugar coating)
- Fat: 8g (thank you, butter and coconut!)
- Carbohydrates: 12g
- Protein: 1g (hey, coconut counts, right?)
Remember, these New Year toasted coconut snowball cookies are meant to be enjoyed as a special treat, no guilt allowed! The joy they bring is worth every delicious bite.
FAQs About New Year Toasted Coconut Snowball Cookies
Over the years, I’ve gotten so many questions about these beloved cookies. Here are the ones that pop up most often from friends and readers. Consider this your personal troubleshooting guide from someone who’s made every possible mistake (so you don’t have to)!
Can I use sweetened coconut instead of unsweetened?
Oh, this is a great question! While I prefer unsweetened because it lets the natural coconut flavor shine, sweetened coconut works in a pinch. Just toast it very carefully; the added sugar makes it brown faster. You might want to reduce the powdered sugar coating slightly since these will be sweeter overall. The texture might be a tad softer, too, but still utterly delicious.
How long do these cookies actually stay fresh?
Here’s the funny thing: in my house, they’ve never lasted more than two days! But properly stored in an airtight container at room temperature, they’ll keep their perfect texture for up to 5 days. The powdered sugar coating might absorb into the cookies over time, but a quick re-roll before serving fixes that. If you want to keep them longer, freeze them (see next question). The toasted coconut helps them retain moisture beautifully.
Can I freeze the dough or baked cookies?
Absolutely! I always make extra dough during the holidays. For unbaked dough: roll into balls, freeze on a tray, then transfer to a freezer bag. They’ll keep for 3 months, just add 1-2 minutes to the baking time when ready. For baked cookies: freeze them before the final sugar coating, then thaw and roll in powdered sugar. Pro tip: Write the baking temp and time on the bag so future-you remembers!
Nothing makes me happier than seeing your snowy coconut creations come to life in kitchens around the world! Last year, one reader sent me a photo of her cookies arranged like a countdown clock for New Year’s Eve, pure genius. Another baked them with her kids, who decorated the plate with edible glitter (messy but magical). I keep all these photos in a special folder on my phone for days when I need a smile.
If you make these New Year toasted coconut snowball cookies, I’d love to see how they turn out. Snap a quick pic of your powdered sugar-dusted beauties, or show off any creative twists you’ve added (I’ve seen everything from lime zest in the dough to gold leaf accents). Tag me on social media so I can admire your handiwork. I always try to share my favorites in my stories. Who knows, your version might inspire next year’s batch in my own kitchen!
Cookies taste better when shared, don’t you think? Whether it’s your family’s new tradition or a gift for neighbors, these little snowballs seem to spark joy wherever they go. Happy baking, friends, may your New Year be as sweet as these cookies!
Print
30-Minute New Year Toasted Coconut Snowball Cookies: Heavenly Bliss
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These New Year toasted coconut snowball cookies are soft, buttery, and coated in sweet coconut. Perfect for celebrations.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 cup shredded coconut, toasted
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, cream butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until dough forms.
- Fold in toasted coconut.
- Roll dough into 1-inch balls and place on baking sheet.
- Bake for 12-15 minutes until lightly golden.
- Let cool slightly, then roll in powdered sugar while warm.
Notes
- Toast coconut in a dry pan over medium heat until golden.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg