Hawaiian Snowballs Recipes

Steps:

• Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
• In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
• Sift together the flour and the salt.
• Slowly add to the butter mixture.
• Add nuts. Mix until blended well.
• Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
• Bake for 10-13 minutes, or until slightly golden.
• While still warm, (not hot, not cold) roll through powdered sugar.
• Keeps about a week (but they won't be around that long) in an air-tight container.

Steps:

• 1. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
• 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Steps:

• Shape four large scoops of vanilla ice cream into snowballs.
• Roll in flaked coconut, covering completely.
• Place one snowball into each of four dessert dishes, spoon crushed pineapple and juice evenly over each snowball.
• Top with whipped cream.

Steps:

• 1. Cream butter, sugar and egg yolk together.
• 2. Add pineapple and chopped nuts
• 3. Beat egg white stiffly and fold into mixture.
• 4. Spread mixture between vanilla wafers using 4 wafers for each snowball.
• 5. To serve,cover each with whipped cream and roll in coconut.
• 6. Leave
• 7. in refrigerator overnight.
• 8. One package of coconut and 1/2 pint whipping cream equals 1 dozen

Steps:

• Grind 1/2 cup of the coconut in food processor.
• Chop remaining coconut and set aside.
• Add flour, 1/4 cup of the confectioners' sugar and the salt.
• Pulse to blend.
• Add butter and vanilla; pulse until dough comes together.
• Heat oven to 350 degrees.
• Roll dough into 1-inch balls.
• Place dough balls 1 inch apart on an ungreased baking sheet.
• Bake cookies until firm but tender, 15 minutes.
• Remove to rack, let cool completely.
• In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
• Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.