Lime Glazed Coconut Snowballs
Soft butter cookies with fresh lime zest, topped with a tangy lime glaze and coated in sweet shredded coconut for a tropical twist on classic snowballs.
Servings
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
To make these Lime Glazed Coconut Snowballs gluten-free, substitute the unbleached all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure that the sweetened shredded coconut and other ingredients are certified gluten-free, as cross-contamination can occur with packaged goods. Baking time remains the same, though texture may be slightly more delicate.