Hawaiian Wedding Cakes! These aren't your ordinary wedding cake cookies, they have a taste of the tropics in them! In the cookie dough there are chopped macadamia nuts, toasted sweet coconut, and green specks of fresh lime zest. So good!
This is another recipe from Cuisine at Home, Holiday Cookies. However I can't remember what year I bought it, possibly 2008. Here are the cookies before they are popped in the oven and rolled in powdered sugar.
I love the tropical twist on these traditional cookies, enjoy them!
Hawaiian Wedding Cakes-
2 sticks unsalted butter, softened (1 cup)
2/3 cup powdered sugar
1/2 tsp. table salt
Minced zest of 1 lime
2 cups all-purpose flour
1 cup macadamia nuts, chopped
1 cup sweetened shredded coconut, toasted (to toast: spread out coconut on a baking sheet and bake until golden, about 5 minutes for me, but 10-15 minutes in the recipe)
Juice of 1/2 lime
2 cups powdered sugar
Cream butter, 2/3 cup powdered sugar, salt, and lime zest with a mixer until light.
Add flour, nuts, coconut, and lime juice; mix with a spoon just until incorporated.
Shape dough into 1 1/2" balls using a cookie scoop or tablespoon measure. Arrange on baking sheets about 2" apart, and bake until set and golden on the bottom, 15-18 minutes. Let cookies cool on the pan for 5 minutes.
Roll cookies in powdered sugar while hot; transfer to a cooling rack lined with parchment paper or paper towels (this makes for easy cleanup). When cookies are completely cool, roll them in powdered sugar again, then store in single layers in airtight containers.
*Freeze for up to 1 month
*Can be doubled
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