Food | For the Family | Whole Food
ByDiana Bauman
I love this time of year. Thanksgiving is just around the corner and after that, Christmas. In my home, nothing says Christmas like a big batch of homemade cookies, warm from the oven.
At My Humble Kitchen, I write about gardening and foods that nourish us from within. So what about cookies?
In my family, we eat a bit of everything. Food is not our God, but a blessing from Him. So in moderation, we enjoy sweet treats – especially during this time of year. I have one special treasured cookie recipe that my boys melt for each year. It never seems to fail that when the first snow blankets the earth outdoors, one by one they come asking for polvorones. A special Spanish almond cookie that holds my own memories of my family from Spain.
When it comes to cookies in our home, I like to make them using natural sweeteners like honey, maple syrup, or whole cane sugar, which contains beneficial nutrients such as minerals and vitamins.
Since I’m so excited for the holiday season and the launch of my new eBook, I’m going to share with you a simple to make no bake cookie recipe that my boys adore making with me… No Bake Coconut Snowballs.
These cookies only take about five minutes to make and taste just like candy when covered in melted chocolate. They’re lovely to make for family gatherings or to fill in tins for cookie exchanges.
No Bake Coconut Snowballs
Ingredients:
- 1 3/4 cups unsweetened shredded coconut
- 3 tsp coconut oil
- 3 tbls maple syrup
- 2 tbls unsweetened coconut milk
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- organic dark chocolate
Directions:
- Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while until it reaches a butter consistency.
- Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.
- Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.
- Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week.
- Bring to room temperature before serving.
Chocolate Snowballs
- If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the shaped coconut balls to firm up in the refrigerator, preferably overnight.
- Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two.
- Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.
No Bake Coconut Snowballs
These cookies only take about five minutes to make and taste just like candy when covered in melted chocolate. They're lovely to make for family gatherings or to fill in tins for cookie exchanges!
CourseDessert
Ingredients
- 1 3/4cupshredded coconut
- 3tspcoconut oil
- 3 tbspmaple syrup
- 2 tbspunsweetened coconut milk
- 1/2tspvanilla extract
- 1/8tspsalt
- organic dark chocolate
Instructions
Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency.
Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.
Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.
Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week.
Bring to room temperature before serving.
From my humble kitchen to yours,
Diana
What are your favorite Christmas Cookies? Please share any recipes with us in the comments below.
Diana Bauman
Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens where she’s able to witness his hand of creation. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks simple, economical food to nourish her family. As a Latina and first generation American, she is prideful of her heritage and enjoys spending some of her summers abroad in Spain visiting her family. You can find all of her seasonal recipes with a splash of traditional cooking on her website, My Humble Kitchen. She loves connecting with people on Facebook, Google+, Pinterest, and Instagram.
