Snowball Clippers

  • Updated: November 26, 2012 - 12:43 PM

2011 finalist: An easy-to-prepare take on the Mounds bar.

Snowball Clippers

Photo: Tom Wallace, Star Tribune

CameraStar Tribune photo galleries

Cameraview larger

Makes 4 to 6 dozen cookies.

½ cup flour
¼ teaspoon baking powder
¾ cup sugar
⅓ cup sour cream
2 tablespoons butter, melted
1 egg white, lightly beaten
½ teaspoon vanilla extract
4 cups shredded coconut
½ cup miniature chocolate chips
4 ounces semisweet chocolate, melted

Directions
Preheat oven to 325 degrees and line baking sheets with parchment paper.

In a small bowl, whisk together flour and baking powder, and reserve. In a bowl of an electric mixer on medium speed, beat sugar, sour cream, butter and egg white until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated.

Add vanilla extract and coconut, and mix until thoroughly incorporated. Stir in chocolate chips. Shape dough into ¾-inch balls (if dough is sticky, dampen your fingers with water), and place 1 inch apart on prepared baking sheets. Bake just until coconut begins to brown, about 18 to 22 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

Line baking sheets with wax paper. Dip bottoms of cooled cookies in melted chocolate and place cookies, chocolate-side down, on wax paper. Refrigerate until chocolate sets, about 30 minutes.

2011 Finalist: Becky Varone of Chaska, Minnesota

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

question of the day

Poll: Where would you most like to be cooking in a small space?

Weekly Question
Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close