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Lemon-Coconut & Gochugaru Mexican Wedding Cookies

This recipe was adapted from Once Upon a Chef.
Course Dessert, Snack
Cuisine American, Korean, Mexican
Keyword baking, christmas, coconut, Cookies, Dessert, gochugaru, holiday, lemon, mexican, pecan, powdered sugar, snowballs, spicy, Sweets, wedding
Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 1 hour
Servings 22 cookies

Ingredients

For the Cookies:

  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup powdered sugar
  • 1/3 cup pecans, roasted
  • 1/4 cup sweetened flaked coconut
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon lemon zest, from 1 lemon
  • 1 teaspoon vanilla extract

For the Gochugaru-Powdered Sugar Coating:

  • 3/4 cup powdered sugar
  • 1 tablespoon gochugaru

Instructions

For the Cookies:

  • In the bowl of a food processor fitted with the steel blade, combine the flour, salt, confectioners' sugar, pecans and coconut. Process until the pecans and coconut are finely ground, and the mixture looks like sand. Add the butter, lemon zest, and vanilla extract; process until the mixture comes together into a cohesive dough. Remove the dough from the bowl and wrap in plastic. Chill until firm enough to roll, 1 hour.
  • Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Measure the dough into 1 tablespoon-size pieces and roll each piece into a ball. Place the balls about 1-1/2 inches apart on the prepared baking sheets. Bake until the edges of the cookies barely begin to brown, 12 to 14 minutes.
  • Let the cookies cool for a few minutes on the baking sheets, then roll in the gochugaru-confectioners' sugar mixture while still warm. Let the cookies cool on a rack, then roll again in the gochugaru-confectioners' sugar mixture once they are cool. Store in an airtight container at room temperature.

For the Gochugaru-Powdered Sugar Coating:

  • Mix 1 tablespoon of gochugaru and 3/4 cup of powdered sugar in a small bowl. Set aside.