Coconut Cake Snowballs

Prepare the cookies: In the bowl of a food processor, combine the flour, coconut, almond flour, powdered sugar and salt, and process until it's well mixed and the coconut is finely ground, about 1 minute.

Add the butter, coconut oil and vanilla, and process until a dough forms, about 1 minute.

Portion the dough into 1-tablespoon/15-gram scoops and roll into balls. Transfer to a parchment-lined baking sheet or plate and wrap well with plastic. Freeze the balls until firm, at least 1 hour.

Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper. Set the frozen balls onto the prepared sheets about 1 inch apart. Bake the cookies, rotating the pans on the oven racks halfway through, until they are golden brown and set, 15 to 17 minutes. Transfer the sheets to wire racks to cool completely. Repeat with the remaining frozen dough, if necessary.

While cookies cool, prepare the topping: In the bowl of a food processor, combine the coconut and the food coloring. (You can also do this in batches, dyeing the coconut in multiple colors.) Pulse until the coconut is finely ground and the color is evenly dispersed. Transfer the coconut to a small bowl.

Prepare the glaze: In a medium bowl, using an electric mixer on medium speed, beat the cream cheese, powdered sugar and salt until smooth, scraping after each addition. Add the vanilla and beat until smooth. Beat in the whole milk.

To finish the cookies, dip each into the glaze, dome side down, and shake off the excess glaze. Immediately dip the glazed side into the colored coconut. Set the cookies on a large plate, flat side down, and wait for glaze to set before serving, about 1 hour. Store cookies in an airtight container for up to 1 week in the fridge. (Baked, unglazed cookies can be frozen for up to 1 month.)