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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

White Christmas: Coconut-Rum Snowball Cookies

December 23rd, 2014 · No Comments · Allergies, Christmas, City Cooking, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Easter, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Kosher non-dairy dessert, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Winter Recipes

My husband loves the Christmas season, along with the family gatherings, large meals, and snowy days. With Christmas Eve upon us, we are near the end of our 12 days of healthful Christmas cookies. You will enjoy these chewy coconut truffle-like cookies with the tang of rum extract and a crispy coating that will satisfy your sweet tooth without spiking your blood sugar.  And with such warm weather, this may be the only snow you will have on Christmas!

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Ingredients:
1 cup unsweetened shredded coconut (shredded coconut meat is moist and will bind).
3 tbsp. maple syrup
2 tbsp. softened coconut oil (coconut oil solidifies much like butter and must soften at room temperature)
1 tsp. rum extract
Pinch of salt
Flaked coconut for coating, (dry small flakes that will adhere to the exterior)

Place all the ingredients (except the dry flaked coconut for coating) in the bowl of a food processor and process until the mixture forms a dough- like texture. Using a tablespoon, scoop out balls of the dough and roll in the flaked coconut forming mini snowballs. Place in colorful mini muffin wrappers and refrigerate until serving.

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