Description
A tropical twist on classic Mexican wedding cookies, these treats feature shredded coconut and fresh lime zest for a vibrant, melt-in-your-mouth experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup confectioners’ sugar (½ cup for dough, ½ cup for rolling)
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- 1 tbsp lime zest (from 1–2 limes)
- 1 tbsp fresh lime juice
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and ½ cup of confectioners’ sugar until smooth and fluffy.
- Mix in the vanilla extract, lime zest, and lime juice.
- In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing until a soft dough forms.
- Fold in the shredded coconut evenly.
- Form the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 14–16 minutes, or until the bottoms are lightly golden and tops are set.
- Cool for 5 minutes, then gently roll the cookies in the remaining ½ cup of confectioners’ sugar while still warm.
- Once fully cooled, roll the cookies again in confectioners’ sugar for a thick coating.
Notes
- For a crunchier texture, try using toasted coconut.
- Chilling the dough before baking can help maintain shape.
- You can replace lime with lemon or orange zest for a different citrus flavor.
- Dip cookie bottoms in melted white chocolate for a decadent variation.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg