Lime and coconut add a delightful flavor twist to a traditional butter cookie.

Coconut-Lime Thai Snowballs

1 cup (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon pure lime oil (or 2 tablespoons lime juice) (see shopping notes)
1 1/2 teaspoon finely grated lime zest
1/4 teaspoon salt
2 cups all-purpose flour
1 cup unsweetened shredded coconut*

 

Coating:
1 cup unsweetened shredded coconut**
1 cup confectioners’ sugar, sifted
1 1/2 teaspoon finely grated lime zest
2 tablespoons cornstarch, sifted

1. Preheat oven to 350ºF (175ºC) with racks in the lower and upper thirds.
2. Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil; beat to combine.
3. Gently fold in lime zest, salt, flour and coconut. Blend well.
4. Lightly flour hands and roll dough into small, approximately 1-inch balls and place about 1 1/2 inches apart on an ungreased baking sheet. Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes.
5. Meanwhile, combine coating ingredients in a quart or gallon size plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely.

Makes about 2 1/2 to 3 dozen.

Shopping notes:
*Pure lime oil is available in many specialty food stores. Alternatively, use 2 tablespoons fresh lime juice.
**Unsweetened coconut can be found at many specialty and health food stores. Look for medium shred.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.