Coconut Snowman Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Cook Time: 12

Total Time: 42

Servings: cookies

Calories: 225kcal

Author: Lord Byron's Kitchen

Coconut Snowman Cookies are simply adorable! They're also very easy to make, inexpensive, and delicious too! The base of the cookie melts in your mouth! Using mini chocolate chips for his eyes and mouth, and an orange candy-coated chocolate for his nose, these cookies are almost too cute to eat!

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Ingredients

3/4 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons coconut extract (you can use vanilla if you don't have coconut extract)
2 3/4 cups all-purpose flour
1/2 teaspoon salt (do not add salt if using salted butter)
1/2 teaspoon baking powder
4 cups confectioner's sugar
2 tablespoons milk
2 cups unsweetened coconut
1/4 cup mini chocolate chips
32 candy coated chocolates, orange

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, use a mixer to beat together the butter and sugar until creamy and light yellow in colour. (About 4-5 minutes.)
Add the eggs one at a time and beat into the butter and sugar mixture.
Beat in the coconut extract.
Sift in the flour, salt, and baking powder. Beat into the wet mixture until well combined.
Portion the cookie dough into heaping tablespoons. Roll into a ball and place onto the prepared baking sheet.
Press down on each ball until ball is flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.)
Bake for 10 minutes. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
Once completely cooled, stir the milk into the confectioner's sugar until a smooth frosting is formed.
Transfer the coconut to a wide, shallow bowl and set that aside too. Next, set out a small bowl with the mini chocolate chips and the orange candy-coated chocolate.
Working with one cookie at a time, dip the cookies facedown into white glaze. Lift the cookies straight up and allow the excess glaze to fall back into the bowl. I like to shake the cookie gently to help it along.
Next, while holding the cookie by the sides, use your free hand to generously sprinkle the coconut over the top, allowing the excess to fall back into the bowl.
Place the cookie back onto the cooling rack and top it with two mini chocolate chips for eyes and five mini chocolate chips for a mouth. Place an orange candy-coated chocolate in the middle for a nose.
Allow frosting to fully dry before packaging cookies.

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