Ingredients
Scale
- 3 cups shredded sweetened coconut (divided)
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 cup powdered sugar (optional, for extra coating)
- 1/4 cup finely chopped pecans or walnuts (optional)
Instructions
- In a large mixing bowl, combine 2 cups of the shredded coconut, the sweetened condensed milk, vanilla extract, and sea salt. If you are using chopped nuts for extra crunch, add them now. Use a sturdy spatula or a wooden spoon to stir the mixture until it is thick, sticky, and well-combined. Ensure every strand of coconut is lightly coated in the condensed milk so the cookies hold their shape later.
- Prepare a baking sheet by lining it with parchment paper or a silicone mat. Scoop about one tablespoon of the mixture into your palms. Roll the mixture firmly between your hands to create a smooth, round ball about one inch in diameter. If the mixture sticks to your hands too much, lightly dampen your palms with a tiny bit of water or coat them with a dusting of powdered sugar.
- Place the remaining 1 cup of shredded coconut (and powdered sugar, if using) into a shallow bowl. Roll each shaped ball through the coconut, pressing gently so the flakes adhere to the surface and create that signature “snowball” look. Place the finished cookies on the prepared baking sheet. Refrigerate for at least 30 minutes to allow the cookies to firm up and set before serving.
- Cook Time: 15 minutes