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coconut mexican wedding cookies

Coconut Mexican Wedding Cookies

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.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 13 minutes
Total Time 4 hours 13 minutes
Course Dessert, Snack
Cuisine Mexican
Servings 16 cookies

Equipment

Ingredients
  

Powdered Cookie Coating

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. 
Keyword coconut mexican wedding cookies
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