Appears in Cook's Country December/January 2008
These cookies contain snowy mounds of coconut with an almond accent. They will spread and fall during baking if the dough gets too warm. For the best texture, chill the dough well before forming the cookies and roll only half the dough at a time, keeping the other half in the refrigerator.
This Coconut Snowdrop recipe is a perfect addition to any holiday dessert table. We were careful not to overbake the Coconut Snowdrops; they were soft when they came out of the oven and remained chewy as they cooled.