Coconut Lime Thai Snowballs Food

LIME-GLAZED COCONUT SNOWBALLS

Steps:

• Cookies:.
• In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
• Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature.
• Glaze:.
• Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
• Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.

COCONUT LIME THAI SNOWBALLS

Steps:

• Preheat oven to 350 with racks in the upper and lower thirds.
• Combine butter and sugar and beat until light and fluffy.
• Add lime oil; beat to combine.
• Gently fold in lime zest, salt, flour and coconut. Blend well.
• Lightly flour hands and roll dough into small,about 1-inch, balls and place about 1 1/2" apart on an ungreased baking sheet.
• Bake until puffy (not browned)and bottoms are just golden, about 15 minute.
• Meanwhile, combine coating ingredients in a gallon size plastic bag. While cookies are still warm, toss them in the coating.
• Remove and transfer to wire rack to cool completely.

KEY LIME COCONUT SNOWBALLS

Steps:

• Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl.
• Add 2/3 cup coconut, and beat at medium speed for 1 minute or until no longer grainy.
• Add sugar, 1/4 cup at a time, beating until well combined.
• Cover and chill 20 minutes.
• Shape crumb mixture into 24 balls, about 1 teaspoon each.
• Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut.
• Refrigerate balls in an airtight container for up to one day.