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Lemongrass Snowballs

Lemongrass Snowballs

  • Prep

    45 m
  • Cook

    12 m
  • Ready In

    57 m
Real Butter

Real Butter

Butter gives these festive, Asian-inspired treats a cake-like texture while the exotic flavors of lemongrass and coconut give them a mild, not-too-sweet citrus flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F. Beat butter and sugar with an electric mixer until creamy. Add lemon oil or extract. Gradually beat in flour, coconut and lemongrass. Stir in 1 1/2 cups white chocolate chips. Shape dough into 1-inch balls and place 1/2 inch apart on parchment-lined baking sheets. Bake on middle rack until cookies are set and light golden brown on bottom, 10 to 12 minutes.
  2. Cool on baking sheets 2 minutes; remove to cooling racks to cool completely. Microwave remaining white chocolate chips in heavy-duty plastic bag, kneading at 10- to 15-second-intervals, until totally melted and smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Sprinkle with additional coconut and lemongrass powder, if desired. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies in an airtight container at room temperature for up to 1 week.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DerosGirl1
0

DerosGirl1

12/1/2008

I loved these cookies, but mine came out more like Lemongrass Pancakes!

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