How To Make Coconut-Lime Mexican Wedding Cookies
Wedding cookies with classic Mexican flavors of lime and coconut make for a delicious, shortbread-like treat that’s brimming with flavors.
In the bowl of a food processor fitted with the steel blade, combine the flour, salt, confectioners’ sugar, pecans and coconut. Process until the pecans and coconut are finely ground, and the mixture looks like sand.
Add the butter, lime zest, and vanilla extract; process until the mixture comes together into a cohesive dough. Remove the dough from the bowl and wrap in plastic. Chill for 45 minutes to 1 hour until firm enough to roll.
Meanwhile, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Measure the dough into heaping teaspoon-sized pieces and roll each piece into a ball. Place the balls about 1½ inches apart on the prepared baking sheets.
Bake for 12 to 14 minutes until the edges of the cookies barely begin to brown. Let the cookies cool for a few minutes on the baking sheets, then roll in the confectioners’ sugar while still warm.
Let the cookies cool on a rack, then roll again in confectioners’ sugar once they are cool.
Store in an airtight container at room temperature. To serve, arrange the cookies on a platter and use a fine sieve to dust with more confectioners’ sugar, if desired.
- Calories: 61.50kcal
- Fat: 4.10g
- Saturated Fat: 2.21g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.26g
- Polyunsaturated Fat: 0.37g
- Carbohydrates: 5.78g
- Fiber: 0.33g
- Sugar: 2.31g
- Protein: 0.59g
- Cholesterol: 8.13mg
- Sodium: 21.97mg
- Calcium: 2.96mg
- Potassium: 13.32mg
- Iron: 0.24mg
- Vitamin A: 25.92µg
- Vitamin C: 0.53mg
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