Once your dough is ready, I like to use a cookie scoop to portion out the mixture onto a lined cookie sheet. You could also use a tablespoon if you don’t have a scoop handy. I usually roll each portion into a ball to give them that classic snowball look—this part is fun, and I love how my hands feel sticky with the buttery dough! Next, pop them in the oven for about 12-15 minutes, until they’re a light golden brown. The house will smell divine!
As they bake, prepare a plate with extra powdered erythritol for dusting. Once your cookies are out of the oven, let them cool for five minutes on the baking sheet. Then, carefully roll them in the powdered erythritol until they are completely coated. This step is magical; the cookies look like little snowballs, all ready for the festive table!
Finally, transfer them to a cooling rack and let them set for a bit longer before indulging. The longer they cool, the firmer they get, but I often can’t resist snagging one while they’re still warm—there’s just something so comforting about that melt-in-your-mouth butteriness!
Pro Tips for Best Results
When I first experimented with these cookies, I tried a few variations with nuts. I discovered that finely chopped pecans give an excellent crunch and enhance the flavor beautifully. If you’re a nut lover like me, definitely add them! I also recommend storing your cookies in an airtight container; they seem to get even better after a day as the flavors meld together.
Another tip I learned is to be mindful of the coconut. Make sure you’re using unsweetened shredded coconut for the best flavor and to keep the cookie low-carb. I accidentally grabbed sweetened coconut once, and it threw off the balance, making the cookies too sweet for my taste.
Lastly, if you want to up the festive factor, consider adding a pinch of cinnamon or nutmeg to the dough. It adds a warm spice note that makes my kitchen smell heavenly, especially around the holidays!
Common Mistakes to Avoid
One mistake I made early on was not properly measuring my almond flour and sweetener. I recommend using a kitchen scale if you have one, as the texture can vary from brand to brand. This overly crumbly dough can lead to cookies that simply won’t hold together. (See the next page below to continue…)