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Thursday, June 17, 2010

Coconut Lime Snowballs

Rarely do I see a recipe and insist on going home and making it THAT night. However, when I saw the Killer Coconut Orange Pixie Cookies on Natalie's Killer Cuisine, I knew I couldn't wait to make them. They were calling to me. I've taken the liberty to rename them, as I adopted a lime version of the cookie (and think they look like little snowballs before you bake them!).

These might just be my new favorite cookie, at least my new favorite non-chocolate cookie! They are soft from the coconut and bursting with lime flavor. Actually, they remind me of a lime version of gooey butter cake (you St. Louis people know what I'm talking about!). Amazingly, this entire batch of cookies (more than 40) required only half a stick of butter.

Coconut lime snowballs, despite the name, are the perfect summer cookie...and even better if accompanied with a fruity cocktail. Try them, you'll see what I mean!

Coconut Lime Snowballs
adapted from Natalie's Killer Cuisine

-1/4 cup (half a stick) butter softened
-1 cup sugar
-2 eggs
-zest from 1 lime
-juice from half a lime
-2 tsp baking powder
-1 1/2 cups all-purpose flour
-1/2 tsp salt
-1 cup shredded coconut
-powdered sugar, for rolling

1. In a small bowl, mix baking powder, flour, and salt. Set aside.
2. Cream butter and sugar. Add eggs one at a time, mixing well after each addition.
3. Mix in lime zest and lime juice.
4. Add flour mixture until just combined. Stir in coconut.
5. Cover dough and refrigerate for at least 30 minutes, for easier handling.
6. Divide dough into small balls and roll in powdered sugar until covered completely.
7. Bake at 350F for 7-10 minutes, until the cookies have spread and cracked. Cool for 5 minutes before removing from the cookie sheet.