Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.
- Total Time:
- Servings: 36
Source: Everyday Food, November 2003
- 2 sticks unsalted butter, softened
- 1/4 cup confectioner's sugar, plus more for dusting
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 cups sweetened flaked coconut
Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.