Coconut Snowballs

Grind 1/2 cup of the coconut in food processor.

Chop remaining coconut and set aside.

Add flour, 1/4 cup of the confectioners' sugar and the salt.

Pulse to blend.

Add butter and vanilla; pulse until dough comes together.

Heat oven to 350 degrees.

Roll dough into 1-inch balls.

Place dough balls 1 inch apart on an ungreased baking sheet.

Bake cookies 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 t for each), letting it drip down sides.

Dip in chopped coconut and set aside for glaze to dry.