Lemon and Coconut ??

Seeing as I have an enormous amount of coconut and lemon sitting around, I figured I needed to use them up. Of course, who doesn’t need cookies in their house, anyway? I have the lemons left over from my Daring Baker’s Challenge of lemon meringue pie, and the coconut leftover from my attempts at coconut bread. So, I turned to my most recent baking book find, The Great Big Butter Cookbook. I have so many dog-eared pages in that book, it’s hard to pick which will be the next adventure. However, my belly settled upon the Lime-Thai Snowball Cookies. I mean, yummy!! I adore anything with citrus, anyway, and seemingly coconut and butter will only push them right over the edge of delight! 

I began by making the recipe as stated, but wasn’t overly thrilled. They were good, but I used the lime oil that the recipe suggests, fearing that it would add a bitter note. Yep, it did. They were okay, given that you’re snowed in to your house and the thought of going to the store would require you to dig a tunnel just to get there. :) I highly suggest ignoring the oil and using the fresh juice instead. I keep zest and juice in the freezer at all times, but I managed to get low on juice (enter ashamed face), so I went for the lime zest and oil mix. Like I said, good, but could be better! So, that’s when I decided to go for the lemon…  

Of course, if I’m going to switch to the lemon, I wanted to make sure I used fresh juice (I did). Also, I felt that on the lime cookie, the coconut tasted a little raw, so I decided to lightly toast the coconut for round two. Definitely an improvement! The lemon cookies are by far superior…but, I feel it’s fair to say it’s because of the toasted coconut and fresh juice, not necessarily because of the citrus choice. In fact, I think that these cookies have great possibilities to adjust many other flavors (orange citrus, almond extract, peppermint, vanilla, chocolate…). It’s an awesome, super easy, basic butter cookie, and the last-shake in the coconut-sugar blend makes it look beautiful. It is a great cookie to stand proud at any cookie exchange. Enjoy. Sharing Optional! 

Coconut-Lime Thai Snowballs from The Great Big Butter Cookbook
Makes 48 cookies using Oxo Small Cookie Scoop

  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 4 ounces (1 cup) confectioner’s [powdered/icing] sugar
  • 1 teaspoon lime oil or 2 T lime juice
  • 1 1/2 t finely grated lime zest
  • 1/4 t table salt
  • 9 ounces [1 3/4 cup + 1 T] all-purpose flour
  • 3 ounces (1 cup) unsweetened shredded coconut (medium shred)


  1. Preheat oven to 350º F with the racks set on the lower/upper thirds of oven.
  2. Using an electric mixer, cream the butter and sugars until light and fluffy. Add the lime oil [I highly suggest the fresh-squeezed juice] and beat to combine. Gently fold in the zest, salt, flour and coconut. Blend well.
  3. Lightly flour your hands and roll the dough into one-inch balls [or use the Oxo Small Cookie Scoop]. Place the balls about 1 1/2-inch apart on baking sheet and bake until the cookies are puffy, not browned. Allow cookies to cool about five minutes.
  4. Meanwhile, combine the coating ingredients in a quart- or gallon-sized plastic bag [I chose to use a lidded-container]. While the cookies are still warm, carefully toss them in the coating. Place the cookies on a wire rack to cool completely.
Coconut Bread Coconut Bread
Coconut Bread Coconut Bread
Coconut Bread Coconut Bread
Coconut Bread Coconut Bread
Coconut Bread Coconut Bread
Coconut Bread Coconut Bread
Coconut Bread Coconut Bread
Coconut Bread Coconut Bread
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