Lime-Glazed Coconut Snowballs
Makes About 40 Cookies
Ingredients
1 recipe dough for GLAZED BUTTER COOKIES, with 1 teaspoon grated lime zest added with dry ingredients, prepared through step 2
1 recipe GLAZE, with 3 tablespoons lime juice substituted for milk
1-1⁄2 cups (4-1⁄2 ounces) sweetened shredded coconut, pulsed in a food processor until finely chopped, about 15 pulses
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Roll dough between hands into 1-inch balls. Place dough balls on prepared baking sheets, spacing them 1-1⁄2 inches apart. Bake 1 sheet at a time until cookies are lightly browned, about 12 minutes, rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 3 minutes; transfer cookies to wire rack and let cool to room temperature.
- Dip tops of cookies into glaze and scrape off excess, then dip them into coconut. Place cookies on wire rack and let stand until glaze sets, about 20 minutes.
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