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

Everyday Food, November 2003

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Recipe Summary

prep:
10 mins
total:
30 mins
Servings:
36
Yield:
Makes 36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

132 Ratings