Posted On November 2, 2008

Filed under Festive Recipes

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Ingredients >
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
2 tablespoons lime juice
1 ½ teaspoons finely grated lime zest
¼ teaspoon salt
2 cups all-purpose flour
1 cup unsweetened shredded coconut (see note)

Coating >
1 cup unsweetened shredded coconut
1 cup confectioners’ sugar, sifted
1 ½ teaspoons finely grated lime zest
2 tablespoons cornstarch, sifted

Method >
Preheat oven to 350 degrees with racks in the lower and upper thirds.

Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime juice; beat to combine.

Gently fold in lime zest, salt, flour and coconut. Blend well.

Lightly flour hands and roll dough into 1-inch balls and place about 1 ½ inches apart on an ungreased baking sheet. Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes.

Meanwhile, combine coating ingredients in a quart- or gallon-size plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely.

Note: Unsweetened coconut can be found at many ethnic markets, health food stores and the Asian aisle of some supermarkets.