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Pink Snowball Cookies
YIELD: 16-18 cookies
PREP TIME: 50 minutes
BAKE TIME: 16 minutes/batch
for the cookies:
1 cup salted butter, cut into chunks
2/3 cup powdered sugar
1 teaspoon ADAMS BEST® Twice as Strong Vanilla
1/4 teaspoon Adams Extract® Imitation Coconut Flavor
1/2 teaspoon kosher salt
2 cup unbleached, all-purpose flour
32-36 bittersweet chocolate chips, such as Ghirardelli
for the topping and glaze:
1 cup sweetened shredded coconut
2 cups powdered sugar
3 tablespoons well-stirred coconut milk
2 tablespoons light corn syrup
2 teaspoons water
1/4 teaspoon Adams Extract® Imitation Coconut Flavor
Make the cookies. Cream butter and sugar until combined and fluffy. Mix in vanilla and coconut flavorings. Sprinkle on salt, then add flour. Mix on low speed until combined, scraping down bottom and sides of bowl as needed.
Chill dough for 45 minutes. Preheat oven to 350. Line cookie sheets with parchment paper.
Scoop dough using a #40 cookie scoop, or use about 1.5 tablespoons of dough. Press 2 bittersweet chocolate chips into the center of each dough portion. Cover chocolate chips with dough and roll into a ball.
Bake for 16 minutes. The cookies will be golden on the bottom and edges and just done on the top. Let sit on the cookie sheet for 1-2 minutes, then remove to a cooling rack to cool completely.
When the cookies are cool, make the pink coconut and glaze. Place coconut in a quart baggie. Add one drop red food coloring and shake until the coconut is uniformly pink. Set aside.
Place cookies on the wire rack on top of a rimmed cookie sheet.
Whisk powdered sugar, coconut milk, corn syrup, water, coconut flavor, and 1-2 drops red food coloring until smooth. The glaze should be thick, liquid, and slowly run down the sides of the cookies to cover.
The glaze will thicken, so work about 6 cookies at a time, spooning the glaze over, then sprinkle with pink coconut.
Let the cookies rest as the glaze hardens. It will set but doesn't dry rock hard. Once set, store in a tin or cookie jar.
