Jan Scott
November 25, 2011
Jan Scott
Dirty Snowball Cookies
Twitter See All Email

These cookies are my version of the always-popular coconut macaroon. They were originally conceived due to a lack of coconut in my cupboard while I was mid-recipe and in a hurry (of course). I swapped some rolled oats and mini chocolate chips for the missing shreds of coconut, and we were left with this cookie, which is now a holiday favourite.

My boys call them dirty snowball cookies, and I think they’re kind of right. They look like the snowballs we try to make when there’s been less than two centimeters of snow at the end of November and everyone runs outside to make snowy orbs infused with leaves and dirt and little pieces of branches.

I like to package these cookies in holiday-inspired muffin liners. It keeps fingers from getting too sticky and the colourful packaging looks nice with the neutral tone of the cookie.

Dirty Snowball Cookies

You’ll Need

  • 1¼ cup sweetened coconut
  • 1 cup rolled oats
  • ¼ cup mini chocolate chips
  • ½ cup sugar
  • 2 egg whites
  • 1 tsp vanilla

Prep and Cook

  1. Preheat the oven to 325°F.
  2. Combine the coconut, oats, chocolate chips and sugar in small bowl and stir to combine.
  3. Add the egg whites and vanilla, and mix together with the dry ingredients, using your hands.
  4. Using a teaspoon and your hands, form macaroons into 1 inch mounds and place them on a parchment-lined baking sheet, about 1 inch apart.
  5. Bake for 13 to 15 minutes, or until golden brown around the edges. Allow to cool completely before transferring them to a cooling rack.

In case you’ve missed them, here are the other holiday cookies we’ve featured to date:

  • Wheat-free, Egg-free Shortbread Cookies
  • Chewy Gingerbread Cookies
  • Jam Thumbprints: Three Ways
  •  

    Comments | Tagged under recipes, holiday, cookies
    Twitter See All Email
    comments powered by Disqus

    Explore More Savvy

    • EatSavvy
    • SavvyStories
    • PartySavvy
    • ShopSavvy
    close
    Want more Savvy? Sign up now to receive our newsletter twice weekly.