Recipe: Snowball Chippers (using mini chocolate chips and coconut, dipped in chocolate)

SNOWBALL CHIPPERS

"These melt-in-your-mouth morsels with coconut and miniature chocolate chips may remind you of a favorite candy bar."

1/2 cup flour
1/4 tsp baking powder
3/4 cup sugar
1/3 cup sour cream
2 tbsp butter, melted
1 large egg white, lightly beaten
1/2 tsp vanilla
4 cups shredded coconut
1/2 cup miniature chocolate chips
Vegetable cooking spray
4 squares (1 ounce each) semisweet chocolate squares, melted

Heat oven to 325 degree F. Line two large cookie sheets with parchment paper and lightly coat with vegetable cooking spray

Sift flour and baking powder together in bowl; set aside.

Beat sugar, sour cream, butter and egg white in large mixer bowl.

At low speed, gradually add flour mixture, just until blended. Beat in vanilla and coconut.

Stir in chocolate chips.. Shape dough into 3/4-inch balls. Place balls 1 inch apart on prepared sheets.

Bake, one pan at a time, 18 to 22 minutes, just until coconut begins to brown. Cool on wire racks. Repeat.

Line 2 large cookie sheets with waxed paper. Dip bottoms of cooled cookies in melted chocolate. Place dipped side down on prepared sheets and refrigerate 30 minutes, until chocolate is set.

TO FREEZE:
Prepare as directed above. Cool, wrap and freeze for up to 1 month.

Makes about 6 dozen cookies
Source: Ladies' Home Journal magazine