Cherry Coconut Snowball Cookies

• Vegetarian

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Almond extract
  • 1 1/4 cup Powdered sugar
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/4 cup Almonds, ground
  • 1 cup Coconut flakes

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 tbsp Milk

• Desserts

  • 18 Maraschino cherries

• Liquids

  • 1 1/2 tsp Water

Found on chocolatemoosey.com

Ingredients

• 1 cup all purpose flour
• 1/4 cup ground almonds
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1 1/2 teaspoons water
• 1/2 teaspoon almond extract
• 18 maraschino cherries, drained
• 1 cup powdered sugar
• 1 tablespoon milk
• 1 cup coconut flakes

Directions

• Preheat oven to 350F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, almonds, and salt.
• In a large mixing bowl, beat together the butter and sugar until light and creamy. Beat in the water and almond extract. Gradually beat in the flour mixture until a dough forms.
• Shape a tablespoonful of dough around each cherry, forming a ball and place about 2 inches apart on baking sheets. Bake for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool completely.
• In a small bowl, beat together the sugar and milk. In another small bowl, add the coconut. Roll each cooled cookie in the glaze then roll in the coconut. Let the glaze harden before serving. Store in an airtight container for up to one week.