Snowball cookies are universally loved, and are known by several different names. It seems like every country has their own version (with the same ingredients). Snowball cookies are often called Russian Tea Cakes, Swedish Tea Balls, Mexican Wedding cookies, and many more names. We were inspired to try a Hawaiian style snowball cookie because our students love our service travel programs to Hawaii.
Coconut extract and Macadamia nuts are added to this traditional snowball cookie recipe, making it a unique (and delicious) dessert. It’s also very easy to whip up a batch of these for Christmas, or any other occasion!
Here are the ingredients and steps for Hawaiian Snowball Cookies:
1 cup butter, unsalted
1 cup powdered sugar
2 1⁄2 cups flour
1⁄2 teaspoon pure vanilla extract
1⁄2 teaspoon coconut extract
1 teaspoon salt
1 1⁄2 cups macadamia nuts (or pecans), chopped
2 cups powdered sugar, sifted, for rolling
Preheat your oven to 350 degrees F or 177 C. Line your cookie sheet with parchment paper or spray with non-stick cooking spray and set aside.
In a large bowl, cream together butter (try slightly room temp), powdered sugar, and both vanilla and coconut extracts.
Sift together the flour and the salt in a separate bowl.
Slowly add flour mixture to the butter mixture. Make sure to mix well.
Add chopped nuts and mix, so nuttiness is evenly spread.
Roll into balls and place 1 inch apart on your cookie sheet. (You can use a tablespoon for this)
Bake for 10-15 minutes, or until slightly golden on top.
Let cookies slightly cool (for about 5 minutes)
While still warm, roll cookies through powdered sugar, making sure to cover the cookie surface.
Here’s a video showing how to make Hawaiian snowball cookies step-by-step: