Coconut Mexican Wedding Cookies
User Reviews
5.0
15 reviews
Excellent
Coconut Mexican Wedding Cookies
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Coconut Mexican Wedding Cookies have a delicate, crumbly texture that immediately melts in your mouth upon taking a bite. This unique cookie gets a coconut-forward makeover that makes them irresistible.
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Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ cup confectioners’ sugar
- ⅓ cup coarsely chopped walnuts
- ¼ cup unsweetened flaked coconut
- ½ cup unsalted butter, softened
- 1 teaspoon coconut extract
Powdered Cookie Coating
- ¼ cup confectioners’ sugar
- ¼ cup unsweetened flaked coconut
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Instructions
- Combine 1 cup flour and ¼ teaspoon salt in a bowl and set aside.
- Make the powdered sugar coating. Add ¼ cup confectioners’ sugar and ¼ cup sweetened flaked coconut to the food processor. Process until the coconut flakes are finely ground and powdery. Set aside.
- In a food processor, combine ½ cup confectioners’ sugar, ⅓ cup chopped walnuts or pecans, and ¼ cup flaked coconut. Process until the walnuts or pecans are finely ground, 15-20 seconds.
- In a separate bowl, add the butter and beat until creamy with a mixer, approximately 1 minute on a medium-low speed. Add the ground walnut mixture and beat until well blended, approximately 1 minute on a medium-low speed.
- Add in 1 teaspoon coconut extract and the flour mixture, beating just until combined. The resulting dough should be crumbly in appearance, like pebbles.
- Pour the dough onto a large piece of plastic wrap and form into a ball, making sure it’s covered on all sides. Chill until firm, around 2-3 hours.
- When the dough has chilled and firmed up, remove it from the refrigerator and let sit at room temperature until it softens up a bit, around 45 minutes.
- Preheat the oven to 350°F. Using a cookie scoop, scoop the dough into even sizes. Optional: roll each piece between your palms to form a ball. I leave mine with a flat bottom.
- Very lightly spray a baking sheet with cooking spray. Arrange the balls 1-1 ½ inches apart on baking sheets - they don't need a lot of room because they don’t spread out as they bake.
- Bake until the edges of the cookies barely begin to brown, 12 to 14 minutes (13 minutes is the sweet spot in my Ninja Foodi oven).
- Let the cookies cool on the baking sheets for around 5-7 minutes.
- Roll each cookie in the confectioners’ sugar and coconut mixture while still slightly warm. Repeat until all the cookies are coated.
Equipments used:
Nutrition Information
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Calories
114kcal
(6%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
38mg
(2%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
178IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 38mg | 2% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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