Coconut Balls

 These buttery cookies add the delightful flavor of coconut to the texture of Mexican Wedding Cookies for a very satisfying and sugary cookie. Dusting them with powdered sugar makes them even more mouthwatering. This recipe from Everyday Food’s Holiday 2006 Edition, and tried out this year for the first time, is now prized.

2 sticks unsalted butter at room temperature (we use salted butter)

¼ cup confectioners’ sugar (with extra for dusting)

2 cups all-purpose flour

¼ teaspoon salt

2 cups sweetened flaked coconut

Preheat oven to 350°. Line a baking sheet with parchment paper.

With an electric mixer, beat together butter and confectioners’ sugar until light and fluffy. Mix in flour and salt until combined. Gently stir in coconut.

Using one level tablespoon of dough for each, roll into balls and place on a baking sheet with parchment paper. Bake just until starting to brown, 15 to 20 minutes. Roll each warm cookie in confectioners’ sugar; allow to cool completely on a wire rack.