Coconut-Lime Mexican Wedding Cookies

Why You’ll Love This Recipe

Coconut-Lime Mexican Wedding Cookies are a tropical twist on the classic powdered sugar-coated treat. With the nutty richness of shredded coconut and the refreshing zest of lime, these melt-in-your-mouth cookies offer a unique flavor profile that’s both vibrant and comforting. Perfect for festive occasions or a summery snack, they bring a refreshing update to a beloved traditional cookie.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
confectioners’ sugar
vanilla extract
shredded sweetened coconut
lime zest
lime juice
salt

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream the butter and ½ cup of confectioners’ sugar until smooth and fluffy.

Add the vanilla extract, lime zest, and lime juice, mixing until well combined.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Fold in the shredded coconut evenly.

Scoop the dough and form it into small balls, about 1 inch in size.

Place the dough balls onto the prepared baking sheet, spacing them slightly apart.

Bake for 14-16 minutes, or until the bottoms are lightly golden and the tops are set.

Allow the cookies to cool for 5 minutes, then gently roll them in confectioners’ sugar while still warm.

Once fully cooled, roll the cookies again in confectioners’ sugar for a snowy finish.

Servings and timing

This recipe yields approximately 30 cookies.
Preparation time: 15 minutes
Baking time: 14-16 minutes
Cooling and rolling time: 15 minutes
Total time: 45 minutes

Variations

Add finely chopped macadamia nuts for extra crunch and tropical flavor.
Use toasted coconut for a deeper, nuttier taste.
Replace lime with lemon or orange zest for a citrus variation.
Dip the bottoms of the cookies in melted white chocolate for a decadent touch.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.
If frozen, allow cookies to thaw at room temperature before serving.

FAQs

Can I use unsweetened coconut?
Yes, but sweetened coconut adds extra moisture and flavor.

Do I have to roll them twice in sugar?
Rolling twice helps ensure a thick, snowy coating—ideal for presentation and sweetness.

Can I make these without citrus?
Yes, but the lime adds a bright contrast to the rich butter and coconut.

Why did my cookies flatten too much?
Chilling the dough before baking can help them hold their shape better.

Can I use margarine instead of butter?
Butter is preferred for flavor and texture, but margarine can be used in a pinch.

Are these cookies gluten-free?
Not as written, but you can try a 1:1 gluten-free flour substitute.

Can I toast the coconut?
Yes, toasted coconut adds a more intense flavor and slight crunch.

What kind of lime is best?
Fresh Key lime or regular Persian lime both work well; just ensure it’s fresh.

Can I freeze the dough?
Yes, shape into balls and freeze. Bake from frozen, adding 1-2 extra minutes.

Do these cookies spread a lot?
Not much—these are meant to hold their round, domed shape.

Conclusion

Coconut-Lime Mexican Wedding Cookies bring a zesty, tropical flair to the classic crumbly cookie we all love. With their tender texture, buttery richness, and refreshing citrus finish, they’re a refreshing choice for any cookie platter. Whether you’re baking for a celebration or just because, these cookies are a delightful twist on tradition.

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