Buttery lime cookies with a tangy glaze and sweet coconut snow—these Lime Glazed Coconut Snowballs are pure tropical bliss.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t planning on creating a cookie that would hijack my entire holiday baking list, but… here we are. It all started with a lone lime sitting in my fridge, staring me down like, “Hey, remember me?” I’d bought it during my “I’m going to drink more water with lime” phase. Spoiler alert: I didn’t.
So one random Saturday, in a mood somewhere between lazy and wildly ambitious (dangerous combo), I thought—what if I turn this sad little lime into something fun? Add some butter (because, duh), a sweet coconut coat, and a zingy glaze that makes your mouth wake up a little. And that’s how Lime Glazed Coconut Snowballs were born. My husband ate four straight off the tray—didn’t even wait for the glaze to set. My kid called them “snowballs that taste like summer.” And me? I was just trying not to cry because I knew I’d never get a proper cookie stash ever again. These are THAT good.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Lime Glazed Coconut Snowballs Recipe?
You think you’re making these for a party, or for friends, or for a cute cookie swap. You’re not. You’re making them for you. These little Lime Glazed Coconut Snowballs are buttery and soft, but then you bite in and—BAM—the lime hits you with that zippy, fresh pop. Then comes the sweet coconut hug. It’s like a tropical vacation but in your mouth… and you don’t even need to leave your kitchen.
They look fancy, too. Like, “oh wow, did you get these from a high-end bakery?” Nope. You made them, with flour on your sweater and a half-zested lime rolling off the counter. But we’ll keep that part between us.
Ingredient Notes:
You’ve probably got most of this in your kitchen already. But here’s why each one is doing the heavy lifting:
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All-Purpose Flour: Nothing wild here, just your trusty flour holding the fort.
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Lime Zest: The star of the show. Fresh zest makes these cookies sing. Don’t skimp.
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Superfine Sugar: Dissolves better, gives that soft, delicate bite. Regular sugar works if you’re in a pinch, but superfine is a game-changer.
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Cream Cheese: Yep, it’s not just for cheesecake. Adds richness in the dough and makes the glaze ridiculously creamy.
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Butter: Two sticks, baby. Cool room temp—not melted, not fridge-cold. You want it to blend, not slosh.
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Vanilla Extract: Just a whisper to keep things cozy.
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Powdered Sugar: For that smooth glaze action.
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Sweetened Coconut: Blitz it a few pulses in the food processor. Trust me, it clings better that way.
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Fresh Lime Juice: Bottled lime juice? Girl, no. Fresh is non-negotiable here.
How To Make Lime Glazed Coconut Snowballs?
I won’t bore you with the “preheat your oven” line (but like, you know, do that—375°F). Parchment-lined baking sheets? Yup, those too. Now, let’s get to the fun part.
Step 1: Dry Ingredients + Lime Zest = Best Friends
Toss your flour, lime zest, superfine sugar, and salt into your stand mixer. Give it a quick whirl on low, like a casual hello. No drama.
Step 2: Enter Butter & Cream Cheese—The Plot Thickens
Add your butter pieces one by one. It’ll look crumbly, almost like wet sand. That’s your cue to add vanilla and cream cheese. Keep mixing on low until it just starts clumping. You’ll know it when you see it—it’s like doughy clouds.
Step 3: Roll ‘Em Like Snowballs
Scoop out dough and roll them into 1-inch balls. Hands-on, literally. Pop them on your baking sheets with space to breathe.
Step 4: Bake Until Lightly Golden (Not Toasty)
Bake one tray at a time for about 12 minutes. You want the bottoms barely golden. Tops stay pale—this isn’t a tan contest. Let them cool completely. I know, torture.
Step 5: Glaze Time. Get Ready for Sticky Fingers
Whisk together cream cheese and fresh lime juice until smooth. No lumps, please. Gradually whisk in powdered sugar until you get a spreadable glaze. If it’s thicker than you want, add a splash more lime juice.
Step 6: Coconut Coat—The Fun Part
Pour that pulsed coconut into a shallow bowl. Dip each cookie top into the glaze (be generous), then press into the coconut. It’s like giving each snowball a fuzzy little sweater. Place them back on parchment and let them set for 20 minutes… or sneak a “test bite.” Who’s watching?
Want To Save This Recipe?
Storage Options:
Look, I’m going to pretend you’ll have leftovers. If you do, keep them in an airtight container on the counter for up to 5 days. Honestly, they’re even better the next day when the flavors settle and get cozy. Planning ahead? You can freeze these beauties. Stack them gently in a freezer-safe box and they’ll stay fabulous for up to a month. Just thaw at room temp and boom—cookie bliss.
Variations and Substitutions:
I’m not saying you should mess with perfection, but if you’re feeling a little wild…
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Swap Lime for Lemon or Orange Zest: A little citrus variety never hurt.
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Unsweetened Coconut for a Nuttier Bite: Less sweet but still delicious.
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A Pinch of Ginger in the Dough: Adds a cozy warmth that plays well with lime.
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Greek Yogurt in the Glaze: If cream cheese is MIA, yogurt can pinch-hit.
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A Dash of Coconut Extract in the Dough: For the coconut-obsessed (me, hi).
What to Serve with Lime Glazed Coconut Snowballs?
These cookies are fabulous solo, but if you want to create a whole vibe, here’s how to level up:
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Chamomile or Mint Tea: Light, fresh, and perfect for balancing the sweet-tangy combo.
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Tropical Fruit Platter: Pineapple chunks, mango slices, maybe even a cheeky kiwi.
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Vanilla Ice Cream Sundae: Crumble a couple snowballs on top for a tropical crunch.
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Coconut Latte: Double the coconut, double the fun.
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Brunch Dessert Table Star: Stack these snowballs high and watch them disappear.
Frequently Asked Questions:
Can I make them ahead of time?
Yes, please do. They actually taste better after a day. Make ‘em ahead, glaze them when you’re ready, and pretend you didn’t bake at midnight in your pajamas.
Do I really need to pulse the coconut?
I mean, you could skip it. But you’ll thank me when you see how perfectly it sticks. Big shreds tend to slide off, and nobody wants a bald snowball.
Can I cheat and use bottled lime juice?
Look, if you’re in a lime emergency… fine. But fresh lime juice is where the magic happens. The bottled stuff just doesn’t have that same zingy sparkle. You deserve the sparkle.
Alright, my friend, are you ready to make these Lime Glazed Coconut Snowballs and pretend you’re on a tropical getaway (even if it’s just in your kitchen)? I wanna hear all about how yours turn out—and if you “accidentally” eat half the batch, you’re not alone.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lime Glazed Coconut Snowballs
Ingredients
For the Butter Cookie Dough:
- 2 1/2 cups unbleached all-purpose flour 12 1/2 oz
- 1 teaspoon grated lime zest
- 3/4 cup superfine sugar 5 1/2 oz
- 1/4 teaspoon table salt
- 16 tablespoons unsalted butter 2 sticks, cut into 1/2-inch pieces, at cool room temperature (about 65°F)
- 2 teaspoons vanilla extract
- 2 tablespoons cream cheese at room temperature
For the Lime Glaze and Coconut Coating:
- 1 tablespoon cream cheese at room temperature
- 3 tablespoons fresh lime juice
- 1 1/2 cups confectioners’ sugar 6 oz
- 1 1/2 cups sweetened shredded coconut pulsed until finely chopped
Instructions
Prepare Baking Sheets and Preheat Oven:
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
Combine Dry Ingredients:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, grated lime zest, superfine sugar, and salt. Mix on low speed for approximately 5 seconds until blended.
Incorporate Butter and Cream Cheese:
- With the mixer running on low speed, gradually add the butter pieces, mixing until the texture becomes crumbly and slightly moist, about 1 minute. Add the vanilla extract and cream cheese, continuing to mix until the dough forms large clumps, approximately 30 seconds.
Form Cookie Dough Balls:
- Portion the dough into 1-inch balls using your hands. Arrange the dough balls on the prepared baking sheets, spacing them about 1 1/2 inches apart.
Bake the Cookies:
- Bake each tray separately in the preheated oven for approximately 12 minutes, or until the bottoms are lightly golden. Allow the cookies to cool completely on a wire rack before glazing.
Prepare the Lime Glaze:
- In a medium bowl, whisk together the cream cheese and 2 tablespoons of fresh lime juice until smooth and free of lumps. Gradually whisk in the confectioners’ sugar until a smooth, spreadable glaze is achieved. Add the remaining lime juice as needed to adjust the consistency.
Glaze and Coat with Coconut:
- Place the finely chopped sweetened shredded coconut in a shallow bowl. Dip the tops of each cooled cookie into the glaze, removing any excess glaze by gently scraping against the bowl's edge. Immediately dip the glazed portion into the shredded coconut, ensuring an even coating.
Set the Cookies:
- Transfer the coated cookies back onto the parchment-lined baking sheets. Allow them to stand at room temperature for approximately 20 minutes, or until the glaze is fully set.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
