Coconut-Lime Mexican Wedding Cookies
This post may contain affiliate links. Read my full disclosure policy. Lime and coconut give these Mexican wedding cookies a tropical flair. Michael and I were married on May 5, 2001, coinciding with Cinco de Mayo. The picture below was taken right before our wedding when we were both in our twenties, when we had a lot less wrinkles and a lot more hair! I distinctly recall Michael being on his lunch break during this photo session, and he was not exactly thrilled to pose for these cheesy engagement photos (believe me, I spared you the really cheesy ones)! In honor of the holiday, we served Mexican wedding cookies, known as polvorones or galletas de boda, at our wedding. These cookies are popular all over the world and known by different names, such as snowball cookies, butter balls, or Russian tea cakes, to name just a few. They are crisp, shortbread-like cookies made from ground nuts, flour, butter, and sugar. This version is flavored with lime, pecans, and ground coconut. Table of Contents What You’ll Need To Make Coconut-Lime Mexican Wedding CookiesStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Coconut-Lime Mexican Wedding Cookies Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Coconut-Lime Mexican Wedding Cookies Step-by-Step Instructions To begin, combine the flour, salt, confectioners’ sugar, pecans and coconut in the bowl of a food processor fitted with the steel blade. 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 onto a sheet of plastic wrap. Wrap and chill until firm enough to roll, 45 minutes to 1 hour. Measure the dough into heaping teaspoon-size pieces and roll each piece into a ball. Place the balls about 1-1/2 inches apart on the prepared baking sheets. Bake until the edges of the cookies barely begin to brown, 12 to 14 minutes. Let cool 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. You May Also Like RecipeComments (119)Add Comment Recipe Comments (119) Add Comment Ingredients 1 cup all purpose flour, spooned into measuring cup and leveled-off ¼ teaspoon salt ½ cup confectioners' sugar, plus about ¾ cup more for coating ⅓ cup pecans ¼ cup sweetened flaked coconut 1 stick (½ cup) unsalted butter, softened 1 packed teaspoon lime zest, from 1 lime 1 teaspoon vanilla extract 1 cup all purpose flour, spooned into measuring cup and leveled-off ¼ teaspoon salt ½ cup confectioners' sugar, plus about ¾ cup more for coating ⅓ cup pecans ¼ cup sweetened flaked coconut 1 stick (½ cup) unsalted butter, softened 1 packed teaspoon lime zest, from 1 lime 1 teaspoon vanilla extract Instructions 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 until firm enough to roll, 45 minutes to 1 hour. Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper. Measure the dough into heaping teaspoon-size pieces and roll each piece into a ball. Place the balls about 1½ inches apart on the prepared baking sheets. Bake until the edges of the cookies barely begin to brown, 12 to 14 minutes. 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. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls and then roll them in confectioners' sugar. Let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) Once they are cool, roll them in confectioners' sugar again. To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. 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 until firm enough to roll, 45 minutes to 1 hour. Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper. Measure the dough into heaping teaspoon-size pieces and roll each piece into a ball. Place the balls about 1½ inches apart on the prepared baking sheets. Bake until the edges of the cookies barely begin to brown, 12 to 14 minutes. 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. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls and then roll them in confectioners' sugar. Let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) Once they are cool, roll them in confectioners' sugar again. To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Nutrition Information Powered by Serving size: 1 cookie Calories: 65 Fat: 4g Saturated fat: 2g Carbohydrates: 6g Sugar: 3g Fiber: 0g Protein: 1g Sodium: 28mg Cholesterol: 9mg Serving size: 1 cookie Calories: 65 Fat: 4g Saturated fat: 2g Carbohydrates: 6g Sugar: 3g Fiber: 0g Protein: 1g Sodium: 28mg Cholesterol: 9mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cookies & CandyDessertFreezer-FriendlyMake-AheadAmericanMexican Cookies & Candy Dessert Freezer-Friendly Make-Ahead American Mexican