Coconut Mexican Wedding Cookies
Coconut Mexican Wedding Cookies are a tropical twist on the traditional buttery, nutty cookie. These melt-in-your-mouth treats are rolled in powdered sugar and filled with shredded coconut for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/2 cup sweetened shredded coconut
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and 1/2 cup powdered sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour, salt, chopped pecans, and shredded coconut, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet about 1 inch apart.
- Bake for 15-18 minutes or until the bottoms are lightly golden.
- Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Allow to cool completely, then roll again in powdered sugar for a snowy finish.
Notes
- These cookies can be stored in an airtight container for up to a week.
- For a stronger coconut flavor, toast the shredded coconut before mixing into the dough.
- Try substituting almonds or walnuts if you prefer a different nut.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 5g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Find it online: https://ukfinda.com/coconut-mexican-wedding-cookies/