Back to Coconut Balls All Reviews for Coconut Balls - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Coconut Balls Recipe Summary prep: 10 mins total: 30 mins Servings: 36 Yield: Makes 36
Ingredients Ingredient Checklist 2 sticks unsalted butter, softened 1/4 cup confectioner’s sugar, plus more for dusting 2 cups all-purpose flour 1/4 teaspoon salt 2 cups sweetened flaked coconut
Cook’s Notes Store in an airtight container at room temperature up to 1 week.
Gallery Coconut Balls
Recipe Summary prep: 10 mins total: 30 mins Servings: 36 Yield: Makes 36
Gallery
Coconut Balls
Coconut Balls
Coconut Balls
Recipe Summary prep: 10 mins total: 30 mins Servings: 36 Yield: Makes 36
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 36 Yield: Makes 36
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 36
Yield: Makes 36
36
Makes 36
Ingredients
Ingredients
- 2 sticks unsalted butter, softened 1/4 cup confectioner’s sugar, plus more for dusting 2 cups all-purpose flour 1/4 teaspoon salt 2 cups sweetened flaked coconut
Directions
Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners’ sugar until fluffy. Mix in flour and salt until they’re just combined. Stir in coconut.
Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners’ sugar; let cool completely.
Cook’s Notes Store in an airtight container at room temperature up to 1 week.
Cook’s Notes
Store in an airtight container at room temperature up to 1 week.
Reviews (52)
Add Rating & Review 132 Ratings 5 star values: 24 4 star values: 31 3 star values: 42 2 star values: 29 1 star values: 6
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Reviews (52)
Add Rating & Review 132 Ratings 5 star values: 24 4 star values: 31 3 star values: 42 2 star values: 29 1 star values: 6
Add Rating & Review
132 Ratings 5 star values: 24 4 star values: 31 3 star values: 42 2 star values: 29 1 star values: 6
132 Ratings 5 star values: 24 4 star values: 31 3 star values: 42 2 star values: 29 1 star values: 6
132 Ratings 5 star values: 24 4 star values: 31 3 star values: 42 2 star values: 29 1 star values: 6
5 star values: 24 4 star values: 31 3 star values: 42 2 star values: 29 1 star values: 6
Martha Stewart Member Rating: Unrated 08/13/2017 I made these for a small gathering and they WOWed everyone! I did, however, have to bake them for about 30 minutes. I'll definitely make them again! Martha Stewart Member Rating: 2 stars 12/20/2015 I was very disappointed in these their a flop just like other person said it said 350% 15 to 20 mins ,so I set over 10 mins instead they turn brown real fast and melted flat duh Martha Stewart Member Rating: 2 stars 03/24/2013 I skipped the sugar-coating part but,it still turned out alright. But what scared me after adding the coconut was that the dough was crumbly to work with and my electric-mixer couldn't reach the bottom of the bowl so I took out the bowl and I had to work with my hands. Still, the dough was falling apart on the baking sheet, but it turned out okay. An alright recipe Martha Stewart Member Rating: 2 stars 03/24/2013 This recipe was alright, I didn't roll it in sugar but it was still fine. the dough was crumbly to work with so, I didn't Know whether or not it was suppose to be like that so, I just pulled it out and used my hands for the rest of the recipe. Martha Stewart Member Rating: Unrated 07/03/2012 As i read the review's and almost changed my mind and not make them. I opted to make this an experiment and im glad i did! Keeping in mind what the other reader's had said.Made 1 half original recipe and the other half added 1 teas of vanilla (for extra flavor)Was going to make 3rd batch with brown suger but when i taste these little sweet buttery bon bon's they were perfect, posted the picture of finished product before we ate them up! will omit the vanilla only becouse it made no taste dif Martha Stewart Member Rating: Unrated 06/28/2012 I made this recipe twice in 2 days. These are simply amazing. So simple and yet complex tasting at the same time. I love how the coconut flavor is so delicate. Hubby doesnt like coconut and he loved the cookies. I followed the recipe. Only comment is instead of making the balls as large as stated (like I did the 1st time), I made them half the size which are perfectly bite-sizable and make them less messy to eat! Great for when one needs to watch out for nut allergies! Martha Stewart Member Rating: Unrated 01/26/2011 this recipe is a flop, not much taste Martha Stewart Member Rating: Unrated 01/26/2011 this recipe is a flop Martha Stewart Member Rating: Unrated 01/23/2011 I added almond and vanilla extracts and the cookies were tasty. For the second pan, I wrapped dough around small amount of almond paste, which made for a surprise when you bite in and added some moisture and flavor. YUM ! Saw a similar recipe (for Almond Crescents), minus the coconut, which included 2 tablespoons of cream cheese. Will try that with the coconut and almond paste in the center. Love to experiment. Martha Stewart Member Rating: Unrated 01/23/2011 I took the advice of another lady Martha Stewart Member Rating: Unrated 01/23/2011 Sonap: 2 sticks of butter in the U.S. equals 227 grams (half a pound). Martha Stewart Member Rating: Unrated 01/23/2011 To Sonap, 1 pound of butter is divided lengthwise into 4 pieces and wrapped, each piece iscalled a stick or 1/4lb. So 2 sticks are 1/2 lb. (8oz.) and is close to 250 ml., according to my measuring cup. Martha Stewart Member Rating: Unrated 01/23/2011 How much are 2 sticks of butter? 500grams? I live in Australia, we are not used these terms. thanks Martha Stewart Member Rating: Unrated 01/23/2011 I have not made these yet- but they do sound like russian tea nut cakes. I want to suggest adding coconut extract with almond extract for flavor and that might solve what some posters are saying they find a lack of coconut flavor with these cookies. Martha Stewart Member Rating: Unrated 01/23/2011 I have made therse countless times in the past 5 years and they are now on my "favorite cookies" list and I try and bake a lot of cookies. They are easy to prepare and always receive rave reviews for their delicious melt-in-your-mouth quality. I like to add 1/2-1 tsp of almond extract when creaming the butter as I think the flavors of almond and coconut are super together. Martha Stewart Member Rating: Unrated 09/03/2010 I have made these time and time again. People rave over them! I'm not sure what everyone else is doing but mine turn out like perfection and there is never one left on the plate! I use butter and follow the recipe exactly- I use a kitchenaid mixer. I find that the coconut flavour really expands as you chew and ends up completely delightful! Martha Stewart Member Rating: Unrated 07/28/2010 I just tried these tonight and was really disappointed. There's not nearly enough coconut flavoring in them, and some of them fell apart as I was rolling them in the powdered sugar. (I used real butter.) I should've added coconut flavoring for more coconut taste. Like kristipicchioni, I tossed the recipe. Martha Stewart Member Rating: Unrated 04/06/2010 I substituted 3/4 c finely chopped unsalted macadamias, 1/4 c unsweetened coconut for 1 cup of sweetened flaked as that is what I had, and added 2 t coconut extract, rolled them warm and then rolled again in confectioners sugar. Great flavor and texture Martha Stewart Member Rating: Unrated 03/26/2010 I didn't care for these. They were too plain- not nearly enought coconut flavor to justify the effort and calories. If you want to try it I would recommend adding some coconut extract to boost the flavor. I just tossed the recipe. Martha Stewart Member Rating: Unrated 03/23/2010 Successss!!! I made this recipe today and really like it..! my kids were crazy for them...very simple, but delicious! recomended 100% Martha Stewart Member Rating: Unrated 03/21/2010 I didn't mean to do that twice. Martha Stewart Member Rating: Unrated 03/21/2010 This recipe is fast and easy... and of course yummy!!!!! Martha Stewart Member Rating: Unrated 03/21/2010 It takes me longer than others to work out these recepies as in Italy we calculate everything in grams, but it's worth it. I could not find the sweetened coconut so I just added 2 tablespoons of confectioner's sugar and added some flavouring and turned out perfect. My husband loved them but said there wasn't enough coconut. So the second time I made them, I substituted 1/4 cup of flour with coconut. It's worth a try- Martha Stewart Member Rating: Unrated 03/19/2010 I know these as russian teraballs without the sugar to the person who had trouble with the icing you really roll them twice and then it sticks. They are so good I try not to make them to often..wil try with the coconut whih sounds incredible Martha Stewart Member Rating: Unrated 03/19/2010 I noticed there wasn't any "flavoring" listed, so I plan to add a tsp. of almond and a tsp. of vanilla. I've added this combination to sugar cookies and what a difference it makes. Give it a try...I think you'll like it. Martha Stewart Member Rating: Unrated 03/19/2010 If you substitute for the confectioners sugar you may get results that are not as good, since confectioners sugar in the US also contains corn starch. (This is not necessarily true with icing sugar or powdered sugar in other parts of the world). Martha Stewart Member Rating: Unrated 12/24/2009 I followed the recipe exactly. They were delcious. Not for the dieters... use real butter to avoid crumbly cookies.... Planning on making them for a friend that loves cocounts... Martha Stewart Member Rating: Unrated 12/21/2009 I made these cookies over the weekend, followed the recipe and they were horrible no flavor, crumbled in your hand...what went wrong? I decided I am not destined to become the baker my grandmother was! Martha Stewart Member Rating: Unrated 12/19/2009 ....ran out of space! So due to us being used to the taste of organic and less sugar we do not miss it. One issue, how to keep the sugar from 'vanishing' on the warm cookies...I recoated some of them cold to see if that helped, it did not. Suggestions please. Martha Stewart Member Rating: Unrated 03/20/2009 AIZA- I don't remember off hand the amount of sugar in the recipe I used but it was from the Betty Crocker Christmas cookbook (sorry Martha)... it was very simple but a little time consuming. Martha Stewart Member Rating: Unrated 03/10/2009 These are the easiest, tasty little guys ever... Each one is like a shortbread sweet coconut explosion! Good with coffee Martha Stewart Member Rating: Unrated 03/08/2009 Sooo good! These are amazing. If possible, eat while still warm! Martha Stewart Member Rating: Unrated 03/07/2009 I added a small amount of chocolate chips in half of my cookie dough......they taste equally as great! Like an Almond Joy Candy!! Martha Stewart Member Rating: Unrated 03/07/2009 Nutritional Info (does not include sugar for dusting) Servings Per Recipe: 36 Amount Per Serving Calories: 85.8 Total Fat: 6.4 g Cholesterol: 13.2 mg Sodium: 17.2 mg Total Carbs: 6.5 g Dietary Fiber: 0.6 g Protein: 0.9 g I use the recipe engine at http://recipes.sparkpeople.com Martha Stewart Member Rating: Unrated 03/07/2009 The coconut is just like Bakers in a bag usually where you find chocolate chips. You could probably use fresh cocnut and just grate it. Martha Stewart Member Rating: Unrated 03/07/2009 martha333 - I live in aplace without sweetened flaked coconut . I'm not lazy...I don't have it in a store. does anyone else have an idea whaat to do wothout sweetened flaked coconut ? thanks Martha Stewart Member Rating: Unrated 03/06/2009 What is the nutrition value for these cookies Martha Stewart Member Rating: Unrated 03/06/2009 That's true "Dawnsw", most desserts in the U.S. are over sweetened, and you don't notice it when your taste buds are acclimated to it. I never use 'sweetened coconut', I get unsweetened flaked coconut from any health food store. In answer to your question: YES, flaked sweetened coconut is REALLY,REALLY sweet (at least it is to me since I do not eat much sugar). Martha Stewart Member Rating: Unrated 03/06/2009 A "stick of butter" contains 8 tablespoons. They come shaped so you can cut off what you need in tablespoons. I had the reverse prob when I lived in Scotland where things are done in grams. Martha Stewart Member Rating: Unrated 03/06/2009 Here in Australia butter comes by weight, not sticks. What is a stick of butter? I am guessing 125g or near enough to 4oz but some explanation would be nice. I am pretty sure we do not have sweetened flaked coconut either, but then, most American things are too sweet for Australian taste buds so I will use ICING sugar = USA's confectioners sugar and add perhaps a tiny bit more. Is sweetened coconut REALLY sweet? Martha Stewart Member Rating: Unrated 03/06/2009 CCiraco..i loved the idea of almonds do you remember quantity of sugar, because these have sweetend cocounut...... Martha Stewart Member Rating: Unrated 03/06/2009 These sound like cookies I made at Christmas which were called Snowballs but they might actually be called Russian Tea Cakes too. Except I put finely chopped almonds in them...TASTY! I'm going to try these with just coconut...I can't wait! Martha Stewart Member Rating: Unrated 03/06/2009 What if you used plain, unsweetened coconut flakes in this - will it not be sweet enough?? Martha Stewart Member Rating: Unrated 03/06/2009 Since this recipe only has 1/4 cup powdered sugar, the sweetness of the coconut is probably important. Also, unsweetened coconut sometimes seems dryer than sweetened. Personally, I'd use what I had on hand and just add a little extra sugar -- bearing in mind that it might turn out a little different. Martha Stewart Member Rating: Unrated 03/06/2009 I have made these with finely chopped pecans. Mmmm good Martha Stewart Member Rating: Unrated 03/06/2009 I don't have sweetened flaked coconut only plain. What should I do? Martha Stewart Member Rating: Unrated 12/26/2008 These are excellent. Similar to Russian tea cakes which have walnuts instead of coconut. Martha Stewart Member Rating: Unrated 12/28/2007 I made these for some of my Christmas cookies this year. The cookies have a delicate texture and are really beautiful. They couldn't be easier to make, always a plus! They would be really good for a bake sale too.Martha Stewart Member
Rating: Unrated 08/13/2017
I made these for a small gathering and they WOWed everyone! I did, however, have to bake them for about 30 minutes. I’ll definitely make them again!
Rating: Unrated
Rating: 2 stars 12/20/2015
I was very disappointed in these their a flop just like other person said it said 350% 15 to 20 mins ,so I set over 10 mins instead they turn brown real fast and melted flat duh
Rating: 2 stars
Rating: 2 stars 03/24/2013
I skipped the sugar-coating part but,it still turned out alright. But what scared me after adding the coconut was that the dough was crumbly to work with and my electric-mixer couldn’t reach the bottom of the bowl so I took out the bowl and I had to work with my hands. Still, the dough was falling apart on the baking sheet, but it turned out okay. An alright recipe
This recipe was alright, I didn’t roll it in sugar but it was still fine. the dough was crumbly to work with so, I didn’t Know whether or not it was suppose to be like that so, I just pulled it out and used my hands for the rest of the recipe.
Rating: Unrated 07/03/2012
As i read the review’s and almost changed my mind and not make them. I opted to make this an experiment and im glad i did! Keeping in mind what the other reader’s had said.Made 1 half original recipe and the other half added 1 teas of vanilla (for extra flavor)Was going to make 3rd batch with brown suger but when i taste these little sweet buttery bon bon’s they were perfect, posted the picture of finished product before we ate them up! will omit the vanilla only becouse it made no taste dif
Rating: Unrated 06/28/2012
I made this recipe twice in 2 days. These are simply amazing. So simple and yet complex tasting at the same time. I love how the coconut flavor is so delicate. Hubby doesnt like coconut and he loved the cookies. I followed the recipe. Only comment is instead of making the balls as large as stated (like I did the 1st time), I made them half the size which are perfectly bite-sizable and make them less messy to eat! Great for when one needs to watch out for nut allergies!
Rating: Unrated 01/26/2011
this recipe is a flop, not much taste
this recipe is a flop
Rating: Unrated 01/23/2011
I added almond and vanilla extracts and the cookies were tasty. For the second pan, I wrapped dough around small amount of almond paste, which made for a surprise when you bite in and added some moisture and flavor. YUM ! Saw a similar recipe (for Almond Crescents), minus the coconut, which included 2 tablespoons of cream cheese. Will try that with the coconut and almond paste in the center. Love to experiment.
I took the advice of another lady
Sonap: 2 sticks of butter in the U.S. equals 227 grams (half a pound).
To Sonap, 1 pound of butter is divided lengthwise into 4 pieces and wrapped, each piece iscalled a stick or 1/4lb. So 2 sticks are 1/2 lb. (8oz.) and is close to 250 ml., according to my measuring cup.
How much are 2 sticks of butter? 500grams? I live in Australia, we are not used these terms. thanks
I have not made these yet- but they do sound like russian tea nut cakes. I want to suggest adding coconut extract with almond extract for flavor and that might solve what some posters are saying they find a lack of coconut flavor with these cookies.
I have made therse countless times in the past 5 years and they are now on my “favorite cookies” list and I try and bake a lot of cookies. They are easy to prepare and always receive rave reviews for their delicious melt-in-your-mouth quality. I like to add 1/2-1 tsp of almond extract when creaming the butter as I think the flavors of almond and coconut are super together.
Rating: Unrated 09/03/2010
I have made these time and time again. People rave over them! I’m not sure what everyone else is doing but mine turn out like perfection and there is never one left on the plate! I use butter and follow the recipe exactly- I use a kitchenaid mixer. I find that the coconut flavour really expands as you chew and ends up completely delightful!
Rating: Unrated 07/28/2010
I just tried these tonight and was really disappointed. There’s not nearly enough coconut flavoring in them, and some of them fell apart as I was rolling them in the powdered sugar. (I used real butter.) I should’ve added coconut flavoring for more coconut taste. Like kristipicchioni, I tossed the recipe.
Rating: Unrated 04/06/2010
I substituted 3/4 c finely chopped unsalted macadamias, 1/4 c unsweetened coconut for 1 cup of sweetened flaked as that is what I had, and added 2 t coconut extract, rolled them warm and then rolled again in confectioners sugar. Great flavor and texture
Rating: Unrated 03/26/2010
I didn’t care for these. They were too plain- not nearly enought coconut flavor to justify the effort and calories. If you want to try it I would recommend adding some coconut extract to boost the flavor. I just tossed the recipe.
Rating: Unrated 03/23/2010
Successss!!! I made this recipe today and really like it..! my kids were crazy for them…very simple, but delicious! recomended 100%
Rating: Unrated 03/21/2010
I didn’t mean to do that twice.
This recipe is fast and easy… and of course yummy!!!!!
It takes me longer than others to work out these recepies as in Italy we calculate everything in grams, but it’s worth it. I could not find the sweetened coconut so I just added 2 tablespoons of confectioner’s sugar and added some flavouring and turned out perfect. My husband loved them but said there wasn’t enough coconut. So the second time I made them, I substituted 1/4 cup of flour with coconut. It’s worth a try-
Rating: Unrated 03/19/2010
I know these as russian teraballs without the sugar to the person who had trouble with the icing you really roll them twice and then it sticks. They are so good I try not to make them to often..wil try with the coconut whih sounds incredible
I noticed there wasn’t any “flavoring” listed, so I plan to add a tsp. of almond and a tsp. of vanilla. I’ve added this combination to sugar cookies and what a difference it makes. Give it a try…I think you’ll like it.
If you substitute for the confectioners sugar you may get results that are not as good, since confectioners sugar in the US also contains corn starch. (This is not necessarily true with icing sugar or powdered sugar in other parts of the world).
Rating: Unrated 12/24/2009
I followed the recipe exactly. They were delcious. Not for the dieters… use real butter to avoid crumbly cookies…. Planning on making them for a friend that loves cocounts…
Rating: Unrated 12/21/2009
I made these cookies over the weekend, followed the recipe and they were horrible no flavor, crumbled in your hand…what went wrong? I decided I am not destined to become the baker my grandmother was!
Rating: Unrated 12/19/2009
….ran out of space! So due to us being used to the taste of organic and less sugar we do not miss it. One issue, how to keep the sugar from ‘vanishing’ on the warm cookies…I recoated some of them cold to see if that helped, it did not. Suggestions please.
Rating: Unrated 03/20/2009
AIZA- I don’t remember off hand the amount of sugar in the recipe I used but it was from the Betty Crocker Christmas cookbook (sorry Martha)… it was very simple but a little time consuming.
Rating: Unrated 03/10/2009
These are the easiest, tasty little guys ever… Each one is like a shortbread sweet coconut explosion! Good with coffee
Rating: Unrated 03/08/2009
Sooo good! These are amazing. If possible, eat while still warm!
Rating: Unrated 03/07/2009
I added a small amount of chocolate chips in half of my cookie dough……they taste equally as great! Like an Almond Joy Candy!!
Nutritional Info (does not include sugar for dusting) Servings Per Recipe: 36 Amount Per Serving Calories: 85.8 Total Fat: 6.4 g Cholesterol: 13.2 mg Sodium: 17.2 mg Total Carbs: 6.5 g Dietary Fiber: 0.6 g Protein: 0.9 g I use the recipe engine at http://recipes.sparkpeople.com
The coconut is just like Bakers in a bag usually where you find chocolate chips. You could probably use fresh cocnut and just grate it.
martha333 - I live in aplace without sweetened flaked coconut . I’m not lazy…I don’t have it in a store. does anyone else have an idea whaat to do wothout sweetened flaked coconut ? thanks
Rating: Unrated 03/06/2009
What is the nutrition value for these cookies
That’s true “Dawnsw”, most desserts in the U.S. are over sweetened, and you don’t notice it when your taste buds are acclimated to it. I never use ‘sweetened coconut’, I get unsweetened flaked coconut from any health food store. In answer to your question: YES, flaked sweetened coconut is REALLY,REALLY sweet (at least it is to me since I do not eat much sugar).
A “stick of butter” contains 8 tablespoons. They come shaped so you can cut off what you need in tablespoons. I had the reverse prob when I lived in Scotland where things are done in grams.
Here in Australia butter comes by weight, not sticks. What is a stick of butter? I am guessing 125g or near enough to 4oz but some explanation would be nice. I am pretty sure we do not have sweetened flaked coconut either, but then, most American things are too sweet for Australian taste buds so I will use ICING sugar = USA’s confectioners sugar and add perhaps a tiny bit more. Is sweetened coconut REALLY sweet?
CCiraco..i loved the idea of almonds do you remember quantity of sugar, because these have sweetend cocounut……
These sound like cookies I made at Christmas which were called Snowballs but they might actually be called Russian Tea Cakes too. Except I put finely chopped almonds in them…TASTY! I’m going to try these with just coconut…I can’t wait!
What if you used plain, unsweetened coconut flakes in this - will it not be sweet enough??
Since this recipe only has 1/4 cup powdered sugar, the sweetness of the coconut is probably important. Also, unsweetened coconut sometimes seems dryer than sweetened. Personally, I’d use what I had on hand and just add a little extra sugar – bearing in mind that it might turn out a little different.
I have made these with finely chopped pecans. Mmmm good
I don’t have sweetened flaked coconut only plain. What should I do?
Rating: Unrated 12/26/2008
These are excellent. Similar to Russian tea cakes which have walnuts instead of coconut.
Rating: Unrated 12/28/2007
I made these for some of my Christmas cookies this year. The cookies have a delicate texture and are really beautiful. They couldn’t be easier to make, always a plus! They would be really good for a bake sale too.
All Reviews for Coconut Balls
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut Balls
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
