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   Coconut-Lime Thai Snowballs

Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 tsp. pure lime oil (or 2 Tbsp. lime juice)
1-1/2 tsp. finely grated lime zest
1/4 tsp. salt
2 cups all-purpose flour
1 cup unsweetened shredded coconut

Coating:
1 cup unsweetened shredded coconut
1 cup confectioners’ sugar, sifted
1-1/2 tsp. finely grated lime zest
2 Tbsp. cornstarch, sifted

Preheat oven to 350ºF with racks in the lower and upper thirds. Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil; beat to combine. Gently fold in lime zest, salt, flour, and coconut. Blend well. Lightly flour hands and roll dough into small, approx. 1-in. balls and place about 1-1/2 in. apart on an ungreased baking sheet. Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes. Meanwhile, combine coating ingredients in a quart- or gallon-size plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely. Makes 4 to 5 dozen cookies.

 

 


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