Lime Coconut Snowball Cookies

Lime Coconut Snowball Cookies

Yippeeee! It's clip for my front spend cook recipe of the season! But guessing what? As melody of today's communication, I'm actually participating in a Christmastime Cake Journal Hop with a bundle of my otherwise bloggy friends! That basically substance that after I distribute my instruction downwards beneath, there's a BIG room of Xmas and pass cookies (OVER 100!) for you to peruse…and I do expect that makes this your one-stop search for Dec hot! I hope you love fun sensing around…there are whatever impressive cookies in the collecting. 

But No.. Rank we staleness dedicate kosher attending to these lovely, yummy Hydroxide Coconut Snowballs! Everyone knows what a regularised Snowball Cook is, proper? It's a obovate fulsome biscuit with a texture consanguineous to shortbread that's rolled in obscene amounts of pulverised sugar, resulting in something that looks suchlike, cured, a snowball. Snowballs are pretty standardised fixtures on Yule cooky platters, so I content it would be fun to contribute my adaptation to the ol' Christmas Cooky Blog


  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoon lime juice (juice from about 1 lime)
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tablespoons grated lime zest (from about 3 limes)
  • 1/2 teaspoon salt
  • 1 cup sweetened, flaked coconut, lightly toasted
  • 1 1/2 cups powdered sugar, for rolling


  1. In a large bowl, use an electric mixer to beat sugar until creamy. Gradually mix in 1/2 cup powdered sugar, lime juice, and vanilla; beat well. Slowly blend in flour, lime zest, and salt; mix until just combined. Stir in toasted coconut. Cover and chill dough for 30 minutes.
  2. Position rack in center of oven and preheat oven to 350°F. Line a large baking sheet with parchment paper. Scoop out dough and roll into generous 1-inch balls. Place balls 1 inch apart on prepared baking sheet. Bake for 14 to 18 minutes or until cookies are pale on top but golden brown on the bottom.
  3. Transfer cookies to a wire rack and cool for 5 minutes. Pour 1 1/2 cups powdered sugar into a bowl and roll warm cookies in the powdered sugar to coat. Cool cookies completely on a rack and then roll in powdered sugar again. Store in an airtight container.

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