Best 5 Lime Snowballs Recipes

Indulge in a burst of citrusy goodness with our tantalizing Lime Snowballs, a delightful treat that will transport your taste buds to a tropical paradise. These bite-sized confections are made with a refreshing combination of lime juice, sugar, and coconut, resulting in a perfect balance of tanginess, sweetness, and tropical flair. With just a few simple ingredients and minimal effort, you can create these delightful treats that are sure to be a hit at any gathering. Dive into the recipe collection below to discover variations of this classic snowball, each offering unique flavor combinations and textures that will satisfy your sweet cravings. From the zesty kick of Lime Snowballs with Mint to the creamy indulgence of Lime Snowballs with Coconut Cream, there's a flavor adventure waiting for every palate. So, gather your ingredients, let your creativity shine, and embark on a culinary journey that will leave you refreshed and craving more.

Here are our top 5 tried and tested recipes!

LIME SNOWBALLS

Lime Snowballs image

Categories Cookies Dessert Bake Christmas Kid-Friendly Lime Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 30

Number Of Ingredients 8

Ingredients

1 1/2 cups all purpose flour
1/2 cup cornstarch
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
1/2 teaspoon lime oil*
Additional powdered sugar

Steps:

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour and cornstarch in medium bowl to blend. Using electric mixer, beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 minutes.
Using scant 1 tablespoon for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets. (Can be made ahead. Store airtight at room temperature up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.)
*Available at chefshop.com (877-337-2491) and at Sur La Table stores (call 800-243-0852 for locations).

LIME-GLAZED COCONUT SNOWBALLS

Lime-Glazed Coconut Snowballs image

From Cook's Illustrated. If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.

Provided by swissms

Categories Dessert

Time 47m

Yield 40 cookies, 20 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon grated lime zest
3/4 cup superfine sugar (5 1/2 ounces)
1/4 teaspoon table salt
16 tablespoons unsalted butter, cut into sixteen 1/2-inch pieces, at cool room temperature (2 sticks)
2 teaspoons vanilla extract
2 tablespoons cream cheese, at room temperature
1 tablespoon cream cheese, at room temperature
3 tablespoons lime juice
1 1/2 cups confectioners' sugar (6 ounces)
1 1/2 cups sweetened flaked coconut, pulsed in food processor until finely chopped, about fifteen 1-second pulses

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.

PISTACHIO LIME SNOWBALLS

Pistachio Lime Snowballs image

This is a bit of a tropical take on the Mexican wedding cookie. They are very pretty and quite festive because you roll the cookies in colored sugar. They look very nice on your holiday trays.

Provided by AZ to AK

Categories Dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 cup dry roasted pistachios, coarsely ground
1 tablespoon lime zest
green colored crystal sugar or plain granulated sugar
powdered sugar

Steps:

Preheat oven to 325°F.
In a large bowl, beat butter with a mixer for 30 seconds. Add the powdered sugar beating until is it combined. Mix in the flour until fully incorporated. Stir in the nuts and lime zest.
Shape dough into 1-inch balls. Roll each ball in green colored sugar and place about 2 inches apart on ungreased cookie sheets.
Bake for 15 minutes, until the bottoms are lightly browned. Cool the cookies for 5 minutes on the cookie sheets. Remove warm cookies and roll in additional powdered sugar to coat. Place cookies on wire racks to cool completely.
Cookies can be frozen for up to three months in an airtight container.

LIME-GLAZED COCONUT SNOWBALLS

LIME-GLAZED COCONUT SNOWBALLS image

Categories Apple

Number Of Ingredients 13

Ingredients

Butter Cookie Dough
2 ½ cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon grated lime zest
¾ cup superfine sugar (5 1/2 ounces)
¼ teaspoon table salt
16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese , at room temperature
Glaze
1 tablespoon cream cheese , at room temperature
3 tablespoons lime juice
1 ½ cups confectioners' sugar (6 ounces)
1 ½ cups sweetened shredded coconut , pulsed in food processor until finely chopped, about fifteen 1-second pulses

Steps:

FOR THE 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. FOR THE 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

KEY LIME COCONUT SNOWBALLS RECIPE - (3.8/5)

Key Lime Coconut Snowballs Recipe - (3.8/5) image

Provided by BearForce

Number Of Ingredients 7

Ingredients

2/3 cup graham cracker crumbs (about 4 cookie sheets)
6 tablespoons fat-free sweetened condensed milk
1 teaspoon grated Key lime rind 1
1/2 tablespoons fresh Key lime juice
1 teaspoon vanilla extract
1 cup shredded unsweetened coconut
1 1/4 cups powdered sugar

Steps:

Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat with a mixer 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. Note: Refrigerate balls in an airtight container for up to one day.

Tips:

To make perfectly round lime snowballs, use a melon baller or a small spoon to scoop out the lime flesh.
If you don't have a blender, you can use a food processor or a powerful hand blender to make the lime sherbet.
To make the lime snowballs extra refreshing, freeze them for at least 2 hours before serving.
For a fun and festive presentation, serve the lime snowballs in individual dessert cups or small glasses.
Garnish the lime snowballs with lime zest, mint leaves, or a drizzle of lime juice before serving.

Conclusion:

Lime snowballs are a delicious and refreshing way to cool down on a hot summer day. They are also a great way to use up leftover limes. With just a few simple ingredients, you can make a batch of lime snowballs that will be enjoyed by people of all ages. So next time you have a craving for something sweet and icy, give lime snowballs a try!