Coco-Oat Snowballs
These buttery and flavorful no-bake cookies are the perfect bite-sized sweet!
Yield
64 servingsPrep
15 minCook
20 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
at room temperature |
|
| 3 ¾ | cups |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
coconut, shredded (desiccated)
|
*
|
| 2 ¼ | cups |
rolled oats
|
|
| ½ | cup |
mini chocolate chips
(semi-sweet) |
*
|
| 1 | x |
powdered sugar
extra, for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
at room temperature |
|
| 887 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
coconut, shredded (desiccated)
|
*
|
| 532 | ml |
rolled oats
|
|
| 118 | ml |
mini chocolate chips
(semi-sweet) |
*
|
| 1 | x |
powdered sugar
extra, for dusting |
*
|
Directions
Beat butter 1 minute, or until smooth.
Gradually add powdered sugar and mix until smooth.
Add vanilla and mix.
Add coconut, quick oats, and chocolate chips one at a time.
Mix well after each addition.
Using 1 tablespoon of dough for each cookie, scoop the dough into balls.
Place on a cookie sheet lined with waxed or parchment paper.
Dust cookies with powdered sugar. Refrigerate ready to serve.
Store in an airtight container for up to 4 days in the refrigerator.
Note: for a gluten-free option, use 2¼ cups cocoa pebbles instead of quick oats.
adapted from HyVee Seasons
