Description
Buttery, melt-in-your-mouth Coconut Mexican Wedding Cookies coated in powdered sugar. Perfect for holidays, parties, or a sweet treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but recommended!)
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup shredded coconut, finely shredded
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Cream the Butter and Sugar: In a large bowl, using an electric mixer (or a sturdy whisk), cream together the softened butter and ½ cup of powdered sugar until light and fluffy (3-5 minutes).
- Add Extracts: Beat in the vanilla extract and almond extract (if using) until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix.
- Incorporate Coconut and Nuts (Optional): Gently fold in the shredded coconut and chopped pecans or walnuts (if using).
- Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies: Roll the chilled dough into 1-inch balls. Place the dough balls on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake the Cookies: Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- First Coating: While the cookies are still warm, roll them in powdered sugar.
- Second Coating (Optional but Recommended): Let the cookies cool completely. Once they are cool, roll them in powdered sugar again.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Notes
- For best results, use high-quality ingredients.
- Toasting the coconut enhances its flavor. Toast at 350°F (175°C) for 5-7 minutes, watching carefully.
- Add citrus zest (lemon or orange) for a brighter flavor.
- Experiment with different nuts like almonds, macadamia nuts, or pistachios.
- For gluten-free cookies, use a gluten-free all-purpose flour blend with xanthan gum.
- Adjust sweetness by reducing the powdered sugar in the dough.
- Freeze the dough for up to 2 months. Roll into balls, freeze solid, then transfer to a freezer-safe bag. Thaw overnight before baking.
- To prevent flat cookies, ensure your oven is preheated, chill the dough longer, add a tablespoon or two of flour, and use clean, dry baking sheets.
- If cookies are too dry, reduce baking time. If too flat, ensure butter is softened but cool and chill the dough. If powdered sugar isn’t sticking, warm the cookies slightly before coating.
- Prep Time: 20 minutes
- Cook Time: 12 minutes