Toasted-Coconut Mexican-Wedding Cakes
(also Tea Cakes or Snowball Cookies)
Not your traditional bite-sized cookie ball!
Items not to be mixed into cookie dough:
(will be layered into muffin tins, under & over cookie)
1-1/2 cups shredded or flaked coconut (set aside)
Cookie Dough Mix
1/2 cup each of shredded coconut & walnuts, pecans, or Macadamia nuts, chopped together very finely
1-1/2 cups coconut oil, warmed to oil consistency
1/3 cup coconut milk (not coconut water)
1 cup granulated sugar
1/2 tsp. vanilla
3 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. ground nutmeg
Line muffin tins with cupcake papers, and then spoon into each individual liner 1 Tablespoon of flaked coconut, and set aside.
Finely chop together 1/2 cup nuts with 1/2 cup of coconut by hand or in a food processor, and pour into a mixing bowl. Add all other ingredients in the order listed & combine well.
Spoon cookie dough mixture over the coconut flakes in the muffin tins, filling them up about 3/4 full.
Bake in a 350 degree oven for 15 to 20 minutes, or until tops begin browning.
Allow time to cool before removing cookies by the cupcake papers. Then place them on a platter, and spoon 1 Tablespoon full of powdered sugar over each cookie (as shown).
These are much easier to make than traditional Mexican Wedding Cakes which need to be rolled into small, uniform balls, baked on a cookie sheet, and usually get burned on the bottom.
With these the coconut bottom gets toasted, protecting the cookie from burning, no obsessive rolling into precise one inch balls (unless you want to) and the cupcake papers contain all the powdered-sugar messes!
Include these other great Christmas cookies: