Coconut Mexican Wedding Cookies

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Coconut Mexican Wedding Cookies


16 cookies




12-14 minutes



Nutty and tropical!


– 1 cup all-purpose flour – ¼ teaspoon salt – ½ cup confectioners’ sugar – ⅓ cup coarsely chopped walnuts or pecans – 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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Add ingredients to food processor


Combine flour and salt in a bowl and set aside. In a food processor, combine confectioners’ sugar, chopped walnuts or pecans, and flaked coconut.

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Process for 15-20 seconds


Process until the walnuts or pecans are finely ground, 15-20 seconds.

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Cream butter, mix in processed mixture


In a separate bowl, add butter and beat until creamy with a mixer, approximately 1 minute. Add the ground walnut mixture and beat until well blended, approximately 1 minute.

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Mix in flour and extract


Add in coconut extract and flour mixture, beating just until combined.

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Dough should look like this


The resulting dough should be crumbly in appearance, like pebbles.

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Wrap and refrigerate for 2-3 hours


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.

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Use a cookie scoop to form cookies


Let chilled dough sit at room temperature until it softens up (45 minutes). Preheat the oven to 350°F. Using a cookie scoop, scoop the dough into even sizes.

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Bake for 12-14 minutes


Lightly spray a baking sheet with cooking spray.  Arrange the balls 1-1 ½ inches apart on baking sheets. Bake until the edges of the cookies barely begin to brown, 12 to 14 minutes.

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Coat cookies in confectioners' sugar


Let the cookies cool for 5-7 minutes. Make coating by processing flaked coconut and confectioners' sugar. Roll each cookie in powdered mixture.

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Coat all cookies


Repeat until all the cookies are coated.

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Click 'Learn more' to get the recipe! 

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