Snowball Cookies are tender shortbread-like cookies, and this version is studded with lime zest & toasted coconut and generously rolled in powdered sugar for yummy year-round treats...from the lazy days of summer to a Christmas cookie platter!
Prep Time 15minutes
Cook Time 15minutes
CHILLING TIME 30minutes
Total Time 1hour
Servings 24to 36 cookies, depending on how large you make them
In a large bowl, use an electric mixer to beat sugar until creamy. Gradually mix in ½ cup powdered sugar, lime juice, and vanilla; beat well. Slowly blend in flour, lime zest, and salt; mix until just combined. Stir in toasted coconut. Cover and chill dough for 30 minutes.
Position rack in center of oven and preheat oven to 350°F. Line a large baking sheet with parchment paper. Scoop out dough and roll into generous 1-inch balls. Place balls 1 inch apart on prepared baking sheet. Bake for 14 to 18 minutes or until cookies are pale on top but golden brown on the bottom.
Transfer cookies to a wire rack and cool for 5 minutes. Pour 1 ½ cups powdered sugar into a bowl and roll warm cookies in the powdered sugar to coat. Cool cookies completely on a rack and then roll in powdered sugar again. Store in an airtight container.
TO TOAST COCONUT: Preheat oven to 350°F. Spread coconut in a thin, even layer on a baking sheet. Bake for 5 to 10 minutes until it turns a light golden brown, watching closely since coconut can go from perfectly toasted to burnt in a matter of seconds. For more evenly toasted coconut, you may stir it every few minutes.