Mexican Wedding Cookies

Coconut-Lime Mexican Wedding Cookies

These bite-sized, shortbread-like Mexican wedding cookies are flavored with lime, coconut, and ground pecans.

Servings: About 30 cookies
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Total Time: 25 Minutes, plus about 45 minutes to cool


  • 1 cup all purpose flour, spooned into measuring cup and leveled-off
  • 1/4 teaspoon salt
  • 1/2 cup confectioners' sugar, plus about 3/4 cup more for coating
  • 1/3 cup pecans
  • 1/4 cup sweetened flaked coconut
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 packed teaspoon lime zest, from 1 lime
  • 1 teaspoon vanilla extract


  1. In the bowl of a food processor fitted with the steel blade, combine the flour, salt, confectioners' sugar, pecans and coconut. Process until the pecans and coconut are finely ground, and the mixture looks like sand. Add the butter, lime zest, and vanilla extract; process until the mixture comes together into a cohesive dough. Remove the dough from the bowl and wrap in plastic. Chill until firm enough to roll, 45 minutes to 1 hour.
  2. Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
  3. Measure the dough into heaping teaspoon-size pieces and roll each piece into a ball. Place the balls about 1-1/2 inches apart on the prepared baking sheets. Bake until the edges of the cookies barely begin to brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then roll in the confectioners' sugar while still warm. Let the cookies cool on a rack, then roll again in confectioners' sugar once they are cool. Store in an airtight container at room temperature. To serve, arrange the cookies on a platter and use a fine sieve to dust with more confectioners' sugar, if desired.
  4. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

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  • Serving size: 1 cookie
  • Calories: 65
  • Fat: 4g
  • Saturated fat: 2g
  • Carbohydrates: 6g
  • Sugar: 3g
  • Fiber: 0g
  • Protein: 1g
  • Sodium: 28mg
  • Cholesterol: 9mg