Key Lime Coconut Snowballs Recipe 385

KEY LIME COCONUT SNOWBALLS RECIPE - (3.8/5)

Steps:

• Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat with a mixer at medium speed for 1 minute or until no longer grainy. Add sugar, 1/4 cup at a time, beating until well combined. Cover and chill 20 minutes. Shape crumb mixture into 24 balls, about 1 teaspoon each. Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut. Note: Refrigerate balls in an airtight container for up to one day.

KEY LIME COOLER SNOWBALL COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper; set aside.
• In a large bowl, cream together the butter and sugar with a handheld electric mixer or a stand mixer until light and fluffy, about 1 minute. Add in the salt, baking powder, lime zest, lime juice, egg, and lime extract (if using), mixing well. Lastly, add in the flour and graham cracker crumbs and mix on low speed until the dough comes together. Dough may be a little crumbly or shaggy; this is normal.
• Using a cookie dough scoop, scoop out 1" size balls of dough and place 1" apart on the baking sheets. Bake for 14-16 minutes, rotating the pans halfway through baking time to ensure even browning and cooking. Remove from the oven and let cool for 5 minutes.
• After five minutes of cooling, carefully roll the cookies into the confectioners' sugar to coat. Place coated cookies on a wire rack to finish cooling. Once cooled completely, roll the cookies a second time in the confectioners' sugar so they get really coated. Serve or store immediately.

KEY LIME COCONUT SNOWBALLS

Steps:

• Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl.
• Add 2/3 cup coconut, and beat at medium speed for 1 minute or until no longer grainy.
• Add sugar, 1/4 cup at a time, beating until well combined.
• Cover and chill 20 minutes.
• Shape crumb mixture into 24 balls, about 1 teaspoon each.
• Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut.
• Refrigerate balls in an airtight container for up to one day.

LIME SNOWBALLS

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour and cornstarch in medium bowl to blend. Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 minutes.
• Using scant 1 tablespoon for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
• Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets. (Can be made ahead. Store airtight at room temperature up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.)
• *Available at chefshop.com (877-337-2491) and at Sur La Table stores (call 800-243-0852 for locations).