Some call them tea cookies. Others call them Mexican wedding cookies or snowballs. I call them delicious.
Start out beating margarine and sugar together until nice and fluffy. Add in ground coconut and lime zest for a dense and yummy smelling dough.
I find an ice cream scoop works best to create pretty, evenly sized cookies. They will not brown on top when baked. You'll need to use a spatula to carefully lift them and check the bottoms which will be golden when ready.
The cookies are rolled in sugar twice - once while still warm and once after they've cooled. Then all you need to do is put on the kettle!
Coconut Lime Tea Cookies
Makes 1 dozen cookies
2 cups flour, sifted
1 cup shredded coconut, finely ground in a food processor
1/4 teaspoon salt
1 cup vegan margarine
1/2 cup powdered sugar, sifted, plus more for coating
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 tablespoon finely grated lime zest
2 teaspoons freshly squeezed lime juice
- Preheat oven to 350 degrees fahrenheit. Combine flour, ground coconut and salt in a medium bowl.
- Cream together margarine and 1/2 cup powdered sugar in large bowl with an electric mixer until fluffy. Beat in vanilla, coconut extract, lime zest and lime juice. Add the flour mixture in batches, beating at a low speed, until well incorporated.
- Shape the dough into handful-sized balls or use an ice cream scoop for best results. Place on an unprepared cookie sheet and bake 15-20 minutes or until set, checking occasionally. They are done when the bottoms are lightly browned and the tops are still soft.
- While the cookies are still warm, pour powdered sugar into a medium bowl and roll the cookies in it until well coated. Allow to cool completely on wire racks, then roll in more powdered sugar until they are no longer sticky. Store in a cool, dry place.