Coconut Mexican Wedding Cookies Recipe

I’m absolutely obsessed with this recipe because these cookies are like little bites of nostalgic heaven, perfectly balancing buttery pecan goodness with a sweet coconut twist. Plus, rolling them in powdered sugar while they’re still warm makes me feel like a total baking pro without the stress.

I enjoy imparting a tropical flair to these Coconut Mexican Wedding Cookies with sweetened shredded coconut. The unctuous richness of softened unsalted butter mingles superbly with confectioners’ sugar and vanilla extract, yielding a pronounced “melt-in-your-mouth” quality that these cookies possess.

My addition of very finely chopped pecans seems to make them even more crunchy yet still cookie-like.

Ingredients

Richness and a tender texture come from adding fat to the batter.

Butter provides both in copious amounts.

Confectioners’ Sugar: Sweetens the dough; ensures a smooth texture.

Vanilla extract: Bolsters flavor; imbues warmth and aroma.

Flour that can be used for any purpose: The fundamental component; gives form to cookies.

Pecans: Contributes a flavor reminiscent of butter; offers a good dose of protein and healthful fats.

Shredded Coconut, Sweetened: Imparts flavor and texture; adds sweetness.

Salt: Boosts total taste; counteracts sweetness.

Ingredient Quantities

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• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 cup finely chopped pecans
• 1 cup sweetened shredded coconut
• 1/4 teaspoon salt
• Additional powdered sugar, for rolling

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Instructions

1. Your oven needs to be preheated to 350°F (175°C), and a baking sheet should be lined with parchment paper ready for the cookie dough.

2. In a big mixing bowl, beat together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy.

3. Incorporate the vanilla extract into the compound until it is well blended.

4. Slowly introduce the flour and salt to the creamed mixture, beating them until they are nearly combined.

5. Mix in the pecans, which should be finely chopped, and the sweetened, shredded coconut. The ideal state for this mixture is an even distribution throughout the dough.

6. Using a tablespoon, scoop out portions of the dough and roll them into balls. Place the balls about 1 inch apart on the baking sheet you prepared.

7. Place in the preheated oven. Bake for 15-20 minutes or until the cookies are lightly golden on the bottom.

8. Take the sheet containing the cookies out of the oven. Let the cookies cool on the sheet for about 5 minutes.

9. While the cookies are still warm, take each one and gently roll it in extra powdered sugar until it is completely coated.

10. Move the cookies to a wire rack so that they can cool all the way down. Once they are cool, you can put them in a container. Must be airtight.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Spatula or wooden spoon
8. Tablespoon
9. Wire rack
10. Airtight container

FAQ

• Can I use salted butter instead of unsalted butter?Certainly, it is permissible to add salt. However, keep in mind that you may need to decrease the amount of salt called for in the recipe to maintain a balanced flavor profile.
• What can I use as a substitute for pecans?If you lack pecans, walnuts or almonds are good substitutes.
• How should I store the cookies?Keep in a sealed container at room temperature for as much as a week.
• Can I freeze the dough?Indeed, the dough can be frozen for as long as three months. Prior to baking, thaw it in the refrigerator overnight.
• Is it possible to make them gluten-free?A gluten-free flour blend can be used in a 1:1 ratio, but the texture might not be the same as wheat flour.
• Can I use unsweetened coconut?Certainly! However, you will find the cookies are not quite as sweet. If less sweetness is not agreeable to you, consider adding a bit more sugar to the recipe when you make it.

Substitutions and Variations

1 cup unsalted butter, softened – For a dairy-free option, substitute with 1 cup coconut oil or 1 cup vegan butter.
1/2 cup powdered sugar – Use 1/2 cup coconut sugar instead; just know that the texture may vary.
1 teaspoon vanilla extract – Substitute with 1 teaspoon almond extract or 1 teaspoon coconut extract for a different flavor profile.
1 3/4 cups all-purpose flour – For a gluten-free version, use 1 3/4 cups gluten-free all-purpose flour blend.
1 cup finely chopped pecans – Use 1 cup finely chopped walnuts or almonds if you prefer.

Pro Tips

1. Butter Consistency Make sure the butter is at room temperature before you start. This will help it cream properly with the powdered sugar, ensuring your cookies have the right texture.

2. Chill the Dough After forming the dough balls, chill them in the refrigerator for about 15-20 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading in the oven.

3. Toast the Pecans Before adding the pecans to the dough, consider toasting them in a skillet over medium heat for a few minutes until they are fragrant. This can enhance their flavor and add a nice depth to the cookies.

4. Adjust the Sweetness If you prefer a less sweet cookie, you can slightly reduce the amount of powdered sugar used in the dough or the rolling process. Taste the dough before baking to see if the sweetness level is to your liking.

5. Even Coating of Sugar While rolling the warm cookies in powdered sugar, do it over a parchment-lined surface to catch excess sugar and ensure an even, thorough coating. You can roll them a second time once they are completely cool for a thicker, more uniform coating.