Coconut Snowballs

Ingredients:

• 1.5 cups rice flour
• 0.5 cups unsweetened finely shredded coconut
• 10 tablespoons unsalted butter, room temperature
• 1 and 1/4 cups powdered sugar
• A pinch of salt
• 1 vanilla pod, split lengthwise, seeds scraped out
• 1 large egg

Preparation:

1. In a small bowl, whisk together the rice flour and coconut. In a large bowl, beat the butter, 1/2 cup powdered sugar, salt, and vanilla seeds with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg, then fold in the flour mixture and knead into a dough. Cover and refrigerate until the dough is no longer sticky, about 1 hour.
2. Preheat the oven to 160°C. Scoop 1 tablespoon of dough and roll into balls. Place them on a baking sheet, spacing them 2.5 cm apart. Refrigerate for about 15 minutes.
3. Bake the cookies until set and lightly browned on the bottom, about 20 minutes. Let cool on the baking sheet for 10 minutes.
4. Place the remaining 3/4 cup powdered sugar in a small bowl. Gently roll the hot cookies in the powdered sugar and return them to the baking sheet. Then roll the cookies in powdered sugar again and transfer them to a wire rack to cool completely.