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Coconut Balls


Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.

  • Prep:
  • 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


  1. 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.

  2. 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.

Cook's Notes

Store in an airtight container at room temperature up to 1 week.

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