Ah yes, Christmas cookies. While I will be posting several of my most favorite traditional cookie recipes here for the holiday season, I will also be posting a few healthy variations of them to help reduce the amount of sugar induced comas we all fall into on occasion this time of year. The first of these Christmas-cookies-gone-healthy recipes is this one for snowballs (A.K.A. Mexican wedding cookies). I almost did not believe it when I bit into this cookie. It tastes so much like the real thing I was blown away. Of course the texture is different, but the sweet buttery shortbread taste is ever present and oh so tasty!
1/2 cup raw pecans
1/2 cup raw macadamia nuts
1/2 cup raw cashews
1/2 cup coconut (dried, shredded, and unsweetened)
2 tablespoons raw honey
1/4 cup coconut (dried, shredded, and unsweetened)
Process the pecans in a food processor to break up into little pieces. Empty these pieces into a small mixing bowl to mix in later. Process the macadamia nuts, cashews, and coconut in a food processor until they resemble a coarse meal. Add in the honey and process until the mixture starts to form a sticky ball of dough. Transfer this mixture to the small mixing bowl with the chopped pecans. Incorporate the pecans in the dough mixture. Scoop rounded spoonfuls (either with a cookie scoop, or with a spoon and then roll into balls in your hands) and roll each ball in the coconut. Quickly chill them for more immediate consumption in the freezer, or store in an airtight container in the refrigerator to chill until ready to serve.