Coconut Snowballs

1 cup sweetened flake coconut
1 cup all-purpose flour
1-1/4 cups confectioners' sugar
Pinch salt
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon vanilla extract
4 teaspoons milk

Grind 1/2 cup of the coconut in food processor. Chop remaining coconut and set aside. Add flour, 1/4 cup of confectioners' sugar and the salt. Pulse to blend. Add butter and vanilla; pulse until dough comes together.

Heat oven to 350 degrees F. Roll dough into 1" balls. Place dough balls 1 inch apart on an ungreased baking sheet.

Bake cookies at 350 degrees F. until firm but tender, 15 minutes. Remove to rack; let cool completely.

In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick. Dip cookies in glaze (about 1/2 teaspoon for each) letting it drip down sides. Dip in chopped coconut and set aside for glaze to dry. Makes 2 dozen.

Per cookie: 89 calories, 4 g fat (3 g sat.); 12 g carbs

(Source: Family Circle magazine, Nov. 29, 2008, pg. 110)