Best Chocolate Dipped Snowballs Recipes

CHOCOLATE-DIPPED COCONUT SNOWBALLS

Chocolate-Dipped Coconut Snowballs image

If you like the taste of coconut and chocolate, you can't help but love these fancy and festive-looking cookies.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 5-1/2 dozen.

Number Of Ingredients 15

Ingredients

1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces German sweet chocolate, finely chopped
1/2 cup sweetened shredded coconut
1/2 cup finely chopped pecans, toasted
TOPPING:
12 ounces semisweet chocolate, chopped
4 teaspoons shortening
2-1/2 cups sweetened shredded coconut, toasted

Steps:

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in German sweet chocolate, coconut and pecans. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are browned. Remove to wire racks to cool., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill 1 hour or until firm.

Nutrition Facts : Calories 133 calories, Fat 8g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 75mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE-DIPPED SNOWBALLS

Chocolate-Dipped Snowballs image

This recipe comes from the Holiday 2007 Kraft food and family issue. The 45 minutes includes refrigerating time also.

Provided by KaraRN

Categories Dessert

Time 45m

Yield 24 balls, 24 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup butter
1 (10 ounce) package jet-puffed marshmallows
1 (7 ounce) container baker's dipping chocolate
5 cups post Honey Bunches of Oats cereal, with almonds

Steps:

Melt butter in large saucepan on low heat.
Add marshmallows; cook for 5 minutes or until marshmallows are melted and mixture is well blended, stirring occasionally.
Remove from heat.
Stir in cereal.
Cool slightly.
Shape into 24 balls with moistened hands and place on wax paper-covered baking sheet.
Cool completely.
Heat dipping chocolate as directed on container.
Dip top of each ball in chocolate and return to baking sheet dipped side up.
Refrigerate for 15 mintutes or until chocolate is firm.
These taste great with any flavor of Post Honey bunches of oats.

CHOCOLATE DIPPED COCONUT SNOWBALLS

Chocolate Dipped Coconut Snowballs image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 16

Ingredients

FOR THE COOKIES
1/3 cup(s) butter, softened
2/3 cup(s) packed brown sugar
1 - egg
1/2 teaspoon(s) vanilla
1 1/3 cup(s) all purpose flour
1/4 teaspoon(s) baking powder
/14 teaspoon(s) baking soda
1/4 teaspoon(s) salt
4 ounce(s) german sweet chocolate, finely chopped
1/2 cup(s) flaked coconut
1/2 cup(s) finely chopped pecans, toasted
FOR THE TOPPING
12 ounce(s) semisweet chocolate, chopped
4 teaspoon(s) shortening
2 1/2 cup(s) flaked coconut, toasted

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, and salt; gradually add to creamed mixture and mix well. Stir in the german sweet chocolate, coconut, and pecans. Roll into 3/4 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 250F for10-12 minutes or until edges are browned. Remove to wire racks to cool.
In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drop off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm.