These delightful snowball cookies are a unique take on the classic, combining the rich flavors of chocolate and coconut with a surprising hint of citrus. Perfect for festive gatherings or as a sweet treat any time of year, these vegan snowball cookies will have everyone asking for seconds!
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup powdered sugar, plus extra for dusting
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (or lemon zest for a different citrus note)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, all-purpose flour, cocoa powder, powdered sugar, salt, and baking powder. Whisk these dry ingredients together until well combined.
In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and orange zest until fully blended. Pour this wet mixture into the dry ingredients and stir until a cohesive dough forms. If the dough is too crumbly, add a tablespoon of water or more maple syrup until it holds together.
Using your hands, form small balls of dough, roughly 1 inch in diameter, and place them on the prepared baking sheet, leaving a bit of space between each ball.
Bake the cookies in the preheated oven for about 12-15 minutes, until they are set but still soft. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies generously with powdered sugar. For an extra touch, you can sprinkle a bit more shredded coconut on top for decoration.
Enjoy your Choco-Coconut Snowball Cookies with a Zesty Twist with a warm cup of tea or coffee, and watch them disappear!