Lime Coconut Snowballs
Over the weekend I baked up a storm. I woke up at five on Friday morning and worked out…then started my baking adventures a little after 6:00. I didn’t stop until Josh got home around 5:00! It was a fun filled day! I got a lot done, but not enough so I baked on Saturday afternoon too! Josh helped on Saturday so everything went a lot faster! A big thank you to Josh’s mom. She sent me the cutest snowman apron to bake in!! It came in handy!
I made a ton of goodies…chocolate crinkles, cranberry white chocolate oatmeal cookies, Dorie’s world peace cookies, coconut lime snowballs, peppermint crunch cookies, peppermint bark, and chocolate dipped pretzels. Whew! I think that is it:) Oh, I also churned three batches of peppermint ice cream! It was one sweet weekend!
Luckily, we gave away our goodies…ok, we sampled a few, but we had a holiday party on Sunday night and we gave goodie bags as favors. They turned out super cute! We are delivering the rest of the goods to our neighbors and friends.
I will be sharing some of my recipes this week. Today I will give you my coconut lime snowball recipe. They are unique and everyone loves them! I get requests for them all of the time. The lime and coconut are made to be together. The cookie is pretty basic, but once you add the lime glaze and dip them in coconut…HEAVEN!!
I am also sharing a picture of me and Josh. It was our six month anniversary yesterday! The best six months ever! Josh also surprised me with not one, but three bouquets of flowers. They are gorgeous. He is the greatest!
Lime-Glazed Coconut Snowballs
If you cannot find superfine sugar, you can obtain a
close approximation by processing regular granulated
sugar in a food processor for about 20 seconds.
Butter Cookie Dough
2 1/2 cups unbleached all-purpose flour
1 teaspoon grated lime zest ( I always add extra, maybe zest of 2 limes)
3/4 cup superfine sugar
1/4 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), cut into
sixteen 1/2-inch pieces, at cool room temperature
2 teaspoons vanilla extract
2 tablespoons cream cheese , at room temperature
1 tablespoon cream cheese , at room temperature
3 tablespoons lime juice (again I add extra, I love lime)
1 1/2 cups confectioners’ sugar (6 ounces)
1 1/2 cups sweetened shredded coconut , pulsed in food
processor until finely chopped, about fifteen 1-second
1. FOR THE COOKIES: In bowl of standing mixer fitted
with flat beater, mix flour, lime zest, sugar, and
salt on low speed until combined, about 5 seconds.
With mixer running on low, add butter 1 piece at a
time; continue to mix until mixture looks crumbly and
slightly wet, about 1 minute longer.
Add vanilla and cream cheese and mix on low until
dough just begins to form large clumps, about 30
2. Use hands to roll dough into 1-inch balls. Place on
parchment-lined baking sheets, spacing about 1 1/2
inches apart. Bake one batch at a time in 375-degree
oven until lightly browned, about 12 minutes. Cool to
3. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons
lime juice in medium bowl until combined and no lumps
remain. Whisk in confectioners’ sugar
until smooth, adding remaining lime juice as needed
until glaze is thin enough to spread easily.
4. Dip tops of cookies into glaze and scrape away
excess, then dip into coconut. Set cookies on
parchment-lined baking sheet; let stand until
glaze dries and sets, about 20 minutes.