Lime Glazed Coconut Snowballs
Buttery lime coconut snowball cookies made with lime zest, cream cheese, vanilla, a tangy lime glaze, and finely chopped sweetened coconut.
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Ingredients
For the Butter Cookie Dough
- 2 1/2 c unbleached all-purpose flour about 12 1/2 oz
- 1 tsp grated lime zest
- 3/4 c superfine sugar about 5 1/2 oz
- 1/4 tsp table salt
- 16 tbsp unsalted butter cut into sixteen 1/2-inch pieces, at cool room temperature, about 65°F
- 2 tsp vanilla extract
- 2 tbsp cream cheese at room temperature
For the Glaze and Coconut Coating
- 1 tbsp cream cheese at room temperature
- 3 tbsp lime juice divided
- 1 1/2 c confectioners’ sugar about 6 oz
- 1 1/2 c sweetened shredded coconut pulsed in a food processor until finely chopped
Instructions
Prepare the oven.
- Preheat the oven to 375°F.
Prepare the baking sheets.
- Line two baking sheets with parchment paper and set aside.
Combine the dry ingredients.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, lime zest, superfine sugar, and salt. Mix on low speed for about 5 seconds, or until evenly combined.
Add the butter.
- With the mixer on low speed, add the butter one piece at a time. Continue mixing until the mixture appears crumbly and slightly moist, about 1 minute.
Add the vanilla and cream cheese.
- Add the vanilla extract and cream cheese. Mix on low speed until the dough just begins to form large clumps, about 30 seconds. Do not overmix.
Shape the cookies.
- Using clean hands, roll the dough into 1-inch balls.
Arrange the dough.
- Place the dough balls on the prepared baking sheets, spacing them about 1 1/2 inches apart.
Bake the cookies.
- Bake one sheet at a time for about 12 minutes, or until the cookies are lightly browned and set.
Cool completely.
- Transfer the cookies to a wire rack and allow them to cool completely to room temperature before glazing.
Prepare the glaze base.
- In a medium bowl, whisk together the cream cheese and 2 tbsp lime juice until smooth and no lumps remain.
Add the confectioners’ sugar.
- Whisk in the confectioners’ sugar until the glaze is smooth.
Adjust the glaze consistency.
- Add the remaining 1 tbsp lime juice as needed, a little at a time, until the glaze is thin enough to spread or dip easily.
Prepare the coconut.
- Place the finely chopped sweetened coconut in a shallow bowl.
Glaze the cookies.
- Dip the tops of the cooled cookies into the lime glaze. Gently scrape away any excess glaze.
Coat with coconut.
- Immediately dip the glazed tops into the finely chopped coconut, pressing lightly if needed so the coconut adheres.
Set the cookies.
- Place the finished cookies on a parchment-lined baking sheet. Let stand for about 20 minutes, or until the glaze dries and sets.
Serve.
- Serve once the glaze has fully set.
Notes
To make Lime Glazed Coconut Snowballs gluten free, replace the unbleached all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Confirm that the confectioners’ sugar, vanilla extract, cream cheese, butter, shredded coconut, and any packaged ingredients are certified gluten free or processed without gluten cross-contamination. Gluten-free dough may be slightly more delicate, so handle gently when rolling and allow the cookies to cool completely before glazing.