Coconut lime Thai snowballs

Makes 4 to 5 dozen

The original recipe came from the Wisconsin Dairy Council.

COOKIES

1 cup (2 sticks) unsalted butter, at room temperature

1 cup confectioners’ sugar

1 teaspoon pure lime oil or 2 tablespoons lime juice

1 1/2 teaspoons finely grated lime rind

2 cups flour

1/4 teaspoon salt

1 cup unsweetened shredded coconut (from a specialty market)

Extra flour (for shaping)

1. Set the oven at 350 degrees. Have on hand a baking sheet.

2. In an electric mixer, combine the butter and sugar. Beat at medium speed until light and fluffy. Beat in the lime oil or lime juice.

3. Remove the bowl from the mixer stand. Fold in the lime rind, flour, salt, and coconut. Blend well.

4. Lightly flour your hands. Roll the dough into 1-inch balls. Place them about 1 1/2 inches apart on the ungreased baking sheet.

5. Bake the balls for 15 minutes or until puffy but not browned; the bottoms will be golden. Let the cookies cool on the baking sheets for 5 minutes.

COATING

1 cup unsweetened shredded coconut

1 cup confectioners’ sugar, sifted

2 tablespoons cornstarch, sifted

1 1/2 teaspoon finely grated lime rind

1. In a large bowl, combine the coconut, sugar, cornstarch, and lime rind.

2. While cookies are still warm, toss them in the coconut coating. Transfer to wire rack to cool completely. Katherine Walsh Bautze