Almond Snowball Cookies

almondsnowballcookies

Almond Snowball Cookies

Ingredients

2 egg whites

Pinch coarse salt

1/3 cup sugar, eyeball it

1 1/2 cups, about 6 ounces, shredded coconut

1 teaspoon almond extract, eyeball it

1/4 teaspoon grated or ground nutmeg

3 tablespoons all-purpose flour

9 candied red cherries, halved

1/4 cup sliced almonds

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.

Using a melon baller or other small scoop, or working with 2 spoons, form 9 “snowballs” a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

***  I would try using coconut or rice flour instead of all purpose, or truvia instead if white sugar.

 

Happy Holidays

Health and Wellness Associates

Archived

312-972-WELL

 

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Posted on December 17, 2016, in Uncategorized and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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