Cocoa-rich red velvet cookies filled with white chocolate and rolled in coconut for a festive snowball effect.

Units Scale

1–1/2 cups all-purpose flour.

1/4 cup unsweetened cocoa powder.

1 teaspoon baking powder.

1/4 teaspoon salt.

1/2 cup unsalted butter, softened.

3/4 cup granulated sugar.

1 large egg.

1 teaspoon vanilla extract.

1 tablespoon red food coloring.

1/4 cup buttermilk.

1/2 cup white chocolate chips.

1/2 cup shredded coconut.

Sugar syrup for coating.

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Preheat oven to 350°F. Line baking sheet with parchment.

Whisk flour, cocoa powder, baking powder, and salt.

Beat butter and sugar until fluffy, 2-3 minutes.

Mix in egg, vanilla, and food coloring.

Alternate adding dry ingredients and buttermilk.

Refrigerate dough 30 minutes.

Make indent in dough balls, add chocolate, seal and roll.

Bake 10-12 minutes until edges set.

Brush warm cookies with syrup, roll in coconut.