The perfect cookie for spring, these Lemon Coconut Snowball Cookies are easy to make. They’re light, sweet, and slightly tart. They almost melt in your mouth like a little burst of spring. Make them for Easter, as a dessert for dinnertime, or when you have a sweet tooth craving. I bake them regularly in our home during the warmer months!
Snowball cookies are unique because they’re rolled in powdered sugar. They literally look like little snowballs. I made pumpkin snowball cookies and loved them so much that I wanted a spring version. Unlike chocolate chip cookies, they don’t spread much on the baking sheet. They maintain a rounded shape. They’re little bursts of sunshine that pop into your mouth because they’re smaller in size.
Looking for more great springtime cookies? Here are a few of my favorite warm-weather cookie recipes to enjoy:
Tips For Making Lemon Coconut Snowball Cookies
Did you know that two bakers can make the same recipe, and the end result looks entirely different? It boils down to the science behind cookie making – like how long you’re softening your butter or if your eggs are room temperature. I like to control as much as possible when I’m baking.
I swear by using nice baking sheets (with a cooling rack) and silicone baking mats. The silicone baking mats help the cookies bake evenly and keep them from sticking to the tray. If you don’t have silicone baking mats, parchment paper is a substitute that you can use.
Occasions To Make These Cookies
The lemon just screams spring. I love making these cookies for Easter, graduations, and baby showers. They’re so easy to make and transport easily, if you want to make them for an event. The recipe only makes 36 cookies, and they’re bite-sized, but go ahead and double it for a large crowd. They’re so dainty and I love making them for an Easter dessert table.
How To Store Leftover Lemon Coconut Snowball Cookies
Once the cookies have been rolled in powdered sugar, store them in an airtight food storage container. For the best freshness, enjoy the cookies within 4-5 days after baking them. Keep them away from direct heat. If the cookies need more powdered sugar, just add a tablespoon to the food storage container and give them a gentle shake.
Can You Freeze These Cookies?
Yes! Snowball cookies freeze very well. Throw them into a freezer bag and place them in the back of your freezer where temperatures are more stable. Freeze the cookies for up to three months. Let them thaw on the countertop to room temperature again. If you want to roll them in powdered sugar again, feel free.
My coconut was sweetened, but you can use either sweet, or unsweetened. If you’d like to make a lime version of these, just substitute the fresh lemon for fresh lime. You may need several fresh limes vs. the single fresh lemon. Make a double batch and have both kids of cookies! It’s great if you’re saving time but need multiple cookie flavors for an event.
What You Need From The Grocery Store:
- Unsalted Butter
- Powdered Sugar
- Fresh Lemon
- Vanilla Extract
- All-Purpose Flour
- Shredded Sweetened Coconut
Directions To Make Lemon Coconut Snowball Cookies
Add butter and 3/4 cup powdered sugar and beat well for about 3 minutes with a mixer. Scrape the sides of the bowl down halfway through mixing.
Add the zest of one lemon and the juice of one lemon. Add vanilla. Beat well. Add flour and salt and mix just until combined. Fold in the coconut. Cover and refrigerate for 30 minutes.
Preheat oven to 375ºF, and using a tablespoon portion scoop, scoop dough and roll into a ball. Place onto a baking sheet lined with a silicone baking mat (or parchment paper), keeping cookies about 1″ apart.
Bake for 10-11 minutes or until bottoms just begin to brown. Remove from oven and let stand for 5 minutes. Remove from baking pan and continue to cool completely on a wire rack.
Once the cookies are cool, place the remaining 3/4 cup powdered sugar into a shallow bowl. Add cookies, one at a time, and coat evenly on both sides with sugar. Serve immediately or cover until ready to serve.
- 1 cup, 2 sticks, butter, softened
- 1-1/2 cups powdered sugar, divided
- 1 fresh lemon
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup shredded coconut
- Add butter and 3/4 cup powdered sugar and beat well, for about 3 minutes with a mixer. Scrape the sides of the bowl down halfway through mixing.
- Add zest of one lemon and juice of one lemon. Add vanilla. Beat well. Add flour and salt and mix just until combined. Fold in the coconut.
- Cover and refrigerate for 30 minutes.
- Preheat oven to 375ºF and using a tablespoon portion scoop, scoop dough and roll into a ball. Place onto a baking sheet lined with a silicone baking mat (or parchment paper), keeping cookies about 1" apart.
- Bake for 10-11 minutes or until bottoms just begin to brown. Remove from oven and let stand for 5 minutes. Remove from baking pan and continue to cool completely on a wire rack.
- Once cookies are cool, place remaining 3/4 cup powdered sugar into a shallow bowl. Add cookies, one at a time, and coat evenly on both sides with sugar.
- Serve immediately or cover until ready to serve.
- Store the leftovers in an airtight food storage container. For the best freshness, enjoy these cookies within 4-5 days of baking.
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Amount Per Serving: Calories: 106Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 77mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g
**Nutrition is calculated by a third party, but actual values may vary.