Last year, Kathy Stephenson Food Writer at the Salt Lake Tribune, set up a photo shoot for several home cooks and food bloggers in the SLC area. Kathy asked us to bring in our favorite Christmas cookies and to be prepared to have the cookies (and ourselves) photographed for an upcoming article. There were plates and plates of treats on tables lining the walls of the studio. As I was leaving, Maria ( local food blogger at Two Peas and Their Pod ) offered me a Lime Glazed Coconut Snowball. It looked like an ordinary little coconut covered cookie.
Not ordinary at all.
Tart lime, coconut, soft, sweet. You're gonna love this one.
Lime-Glazed Coconut Snowballs
print recipe
Butter Cookie Dough
2 1/2 cups unbleached all-purpose flour
1-2 teaspoon grated lime zest
3/4 cup sugar
1/4 teaspoon salt
16 tablespoons unsalted butter (2 sticks), cut into
sixteen 1/2-inch pieces, room temperature
2 teaspoons vanilla extract
2 tablespoons cream cheese , room temperature
Glaze
1 tablespoon cream cheese , room temperature
3 tablespoons lime juice
1 1/2 cups confectioners’ sugar
1 1/2 cups sweetened shredded coconut , pulsed in food
processor until finely chopped, about fifteen 1-second pulses
Cookies
Butter Cookie Dough
2 1/2 cups unbleached all-purpose flour
1-2 teaspoon grated lime zest
3/4 cup sugar
1/4 teaspoon salt
16 tablespoons unsalted butter (2 sticks), cut into
sixteen 1/2-inch pieces, room temperature
2 teaspoons vanilla extract
2 tablespoons cream cheese , room temperature
Glaze
1 tablespoon cream cheese , room temperature
3 tablespoons lime juice
1 1/2 cups confectioners’ sugar
1 1/2 cups sweetened shredded coconut , pulsed in food
processor until finely chopped, about fifteen 1-second pulses
Cookies
In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined. 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 seconds.
Roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2
inches apart. Bake in 375-degree oven until lightly browned, about 12 minutes. Cool.
Glaze
Roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2
inches apart. Bake in 375-degree oven until lightly browned, about 12 minutes. Cool.
Glaze
Beat cream cheese and 2 tablespoons lime juice in medium bowl until combined. Mix in confectioners’ sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
Dip tops of cookies into glaze and then dip into coconut. Set cookies on baking sheet; let stand until glaze dries about 10-20 minutes.
Dip tops of cookies into glaze and then dip into coconut. Set cookies on baking sheet; let stand until glaze dries about 10-20 minutes.
This is my kind of cookie. I love anything lime. And it's so pretty.
ReplyDeleteI would have loved to see you there! Kathy mentioned your blog to me. I did try one of these cookies and they were good! It's on my list to make...
ReplyDeleteOooooo... this looks so good! I've been on a lime kick lately. Will definitely try this one. Thanks
ReplyDeleteI'm so sad The Tribune didn't publish a 'Cookie Extravaganza' again this year. Your cookies and Maria's and so many others shared keeper recipes. --- Kathy Stephenson, The Salt Lake Tribune
ReplyDeleteMan, oh man! I really want to eat some of these. (Notice I didn't say 'make,' just 'eat').
ReplyDeleteI live in Florida and thought this would be the perfect holiday cookie for down here, man was I right. I had 6 different kinds of cookies out for the holidays and this was the first one gone! Thanks for the recipe!!
ReplyDeleteThis one is definitely a keeper, my family gobbled them right up. I had to include them on our group blog:
ReplyDeletehttp://mcconkiemenu.blogspot.com/2011/05/lime-glazed-coconut-snowballs.html