These coconut snowmen cookies were loosely inspired by a cute box of white chocolate snowmen cookies I purchased while in Niigata, Japan. The cookies themselves were simple designed, being two round disks with little circular bits to represent the arms, and they were dunked in white chocolate to finish. I wanted to replicate that, but using a coconut cookie instead, and dusting them with a white chocolate “snow”, made by mixing melted white chocolate with tapioca maltodextrin, for a more snow-like aesthetic. The end result were these adorable little snowmen that were nutty, sweet, and just perfect for a holiday cookie swap! With all of my cookie recipes, these were fairly simple to make. The cookies themselves were similar to a shortbread, but using coconut oil and flour in lieu of some of the butter and AP-flour, but they behaved the same way in terms of just keeping the dough chilled being the priority when you are shaping it.

For the coconut cookie:
3/4 cups all-purpose flour
1/4 cup coconut flour
4 tbsp unsalted butter
4 tbsp coconut oil
1/4 cup granulated sugar
1 egg yolk
a pinch of salt

In a bowl, mix everything together until combined into a dough. Refrigerate the dough for 10 minutes before rolling it out on a slightly floured surface until about 1/8-inch thickness. For each cookie, cut out 2 1-inch disks and place them together. Then with any leftover cookie dough, measure out 1g balls of the dough, and place down two on each side of where the disks are touching. Bake the cookies at 375 degrees F for 8 minutes.

For garnish:
1/4 cup white chocolate, melted
1 cup tapioca maltodextrin
a pinch of salt

Mix the white chocolate, maltodextrin, and salt together to form a white chocolate “snow”. Using the edible market, dot two eyes onto each snowman Dust the cookies with the white chocolate “snow” to finish.