Coconut Snowballs are one of those recipes that look fancy but come together with basic pantry items and a bit of patience. The method might seem unusual at first because you warm the mixture over simmering water before it hits the oven. That step dissolves the sugar completely and gives the cookies their signature shiny finish.
The combination of grated and flaked coconut adds texture, while the egg whites keep everything light. I reach for this recipe when I want something sweet that feels special without requiring complicated techniques or hard to find ingredients.
About the Recipe
You should try this recipe if you want a cookie that tastes rich but uses no butter or oil. The texture surprises most people because the edges turn golden and crisp while the centers stay soft and chewy. Heating the mixture before baking might feel like an extra step, but it makes a real difference in how the cookies hold together.
The vanilla adds warmth without overpowering the coconut, and the sweetened flakes balance the unsweetened grated coconut nicely. These cookies also happen to work well for anyone avoiding dairy or looking for a lighter dessert option.
Why you will love this recipe
The contrast between the toasted edges and the tender middle makes every bite interesting. You get plenty of coconut flavor without the cookies feeling heavy or overly sweet. The recipe scales easily if you need more for a gathering, and the ingredients are straightforward enough that you probably have most of them already.
Because the dough warms up before baking, the sugar melts into the egg whites and creates a texture that feels almost meringue like. The cookies look pretty on a plate too, with their rounded shapes and golden tips. I like how forgiving the recipe is, even if your oven runs a bit hot or cool.
Cooking Tips
Grease your cookie sheets well or use parchment paper to prevent sticking. When you stir the mixture over simmering water, keep the heat moderate so the egg whites do not scramble. The mixture should feel warm to the touch and look glossy before you start scooping. Use a spoon dipped in cold water between scoops to keep the coconut from clinging.
Watch the cookies closely in the last few minutes of baking because they can go from golden to too dark quickly. Let them cool completely on the sheet before you try to move them.
Serving and Storing Suggestions
This recipe makes about two dozen cookies depending on how large you scoop them. Prep time takes around fifteen minutes, and baking adds another ten to twelve. Serve them alongside coffee or tea, or pack them in a tin for gifting. Store the cooled cookies in an airtight container at room temperature for up to five days.
They soften slightly over time but still taste good. You can also freeze them for up to a month if you layer parchment between the cookies.
Similar Recipes
- Coconut Macaroons
- Almond Snowball Cookies
- Meringue Kisses
- Coconut Lime Cookies
- Chocolate Dipped Coconut Rounds
Nutrient Benefits
Coconut provides healthy fats and fiber, which help keep you satisfied longer. Egg whites offer protein without added cholesterol, making these cookies lighter than butter based versions. The unsweetened grated coconut adds texture and nutrients without extra sugar. Because the recipe uses minimal added fat, each cookie remains relatively lower in calories compared to traditional cookies. The combination of protein from the egg whites and fat from the coconut creates a balanced treat that does not spike your blood sugar as quickly as some other sweets.
Coconut Snowballs
Ingredients
- 8 Egg Whites
- 1 1/2 cup Sugar granulated
- 2 tsp Vanilla Extract
- 3 cup Grated Coconut unsweetened
- 3 cup Flaked Coconut sweetened
Instructions
- Whisk the egg whites, sugar and vanilla extract together until well combined.
- Add both the coconuts and mix until the coconut is completely coated.
- Place the dish over simmering water and stir constantly.
- Keep stirring till the sugar dissolves completely and the mixture becomes glossy and hot.
- Now spoon 2 tblsp of the mixture onto greased cookie sheets.
- Do not flatten them and leave them round or shape them into desired shapes.
- Bake them in a preheated oven at 375 F till the edges turn light golden brown, approximately 10 to 12 minutes.
- Remove and cool.
- Peel off the paper and serve.
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Frequently Asked Questions
Can I use only one type of coconut instead of both?
You can, but the texture changes. Sweetened flaked coconut alone makes the cookies sweeter and softer, while only unsweetened grated coconut results in a drier, less tender cookie. The combination balances moisture and sweetness.
Why do I need to heat the mixture over simmering water?
Heating dissolves the sugar completely and slightly cooks the egg whites, which helps the cookies hold their shape and develop that glossy finish. Skipping this step often leads to cookies that spread too much or turn out grainy.
How do I know when the mixture is ready to scoop?
The mixture should feel hot to the touch, look shiny, and the sugar should no longer feel gritty when you rub a bit between your fingers. This usually takes about five to seven minutes of constant stirring.
Can I make these cookies smaller or larger?
Yes, just adjust the baking time. Smaller cookies need about eight to nine minutes, while larger ones may take up to fifteen. Watch the edges and remove them when they turn light golden brown.
What if my cookies stick to the pan?
Make sure you grease the pan well or use parchment paper. Let the cookies cool completely before trying to remove them because they firm up as they cool and release more easily.
