I place the filled balls onto a lined baking sheet and bake them just until set and lightly colored. After baking, while they’re still warm, I roll them gently in shredded coconut, which sticks beautifully and gives them their snowball look. Watching the coconut cling to the warm cookies is one of my favorite moments in this recipe.
Pro Tips for Best Results
I tested this recipe multiple times, and the biggest lesson I learned was to stop adding flour earlier than you think. The dough continues to firm up as it rests, so slightly softer dough leads to better results. If you’re unsure, trust your hands more than exact measurements.
Another tip I learned the hard way is to let the cookies cool just slightly before rolling them in coconut. If they’re too hot, they may break, but if they’re too cool, the coconut won’t stick as well. Timing really matters here.
I also recommend using a small spoon or piping bag for the jam filling. I once tried eyeballing it, and several cookies leaked during baking. Controlled portions make a huge difference in appearance and texture.
Finally, don’t rush the shaping process. Evenly sized cookies bake more consistently, and taking a little extra time here pays off in the final look and feel of the cookies.
Common Mistakes to Avoid
One mistake I made early on was overbaking the cookies, thinking they needed to brown. These cookies should stay pale, and browning means they’ve lost their melt-in-your-mouth quality. Trust the timing, even if they look underdone.
Another common error is overfilling with jam. I completely understand the temptation, but too much filling causes leaks and sticky bottoms. A small amount creates the perfect surprise without compromising structure.
I also learned not to skip lining the baking sheet. Without parchment, these cookies can stick, and removing them becomes frustrating and messy. This small step saves a lot of stress.(See the next page below to continue…)