Recipe by Lorraine of AZ
I love the tang of lime so this recipe pushed the right buttons for me. These are a delicious no-bake cookie rolled in coconut. Wonderful blend of flavors! If you don't have key lime juice, use regular lime juice. Recipe comes from "Joanne Fluke's Lake Eden Cookbook" and is a new recipe not appearing in any of her mysteries. Yield is a guess as I have not made these yet.
- 1⁄2 cup salted butter, softened (1 stick)
- 1 (1 lb) box confectioners' sugar, sifted if lumpy (about 3-3/4 cups)
- 1 (6 ounce) can frozen limeade concentrate, thawed (Minute Maid suggested)
- 1 tablespoon key lime juice
- 2 drops green food coloring (optional)
- 1 (14 ounce) box vanilla wafers
- 1 cup shredded coconut (angel flake coconut suggested)
Directions See How It's Made
- Prepare a cake pan by lining it with wax paper. Do not preheat the oven; these lime balls are not baked.
- Sprinkle the confectioners' sugar on top of the softened butter in a large mixing bowl and mix it all up. You can do this by hand or by using your electric mixer.
- Add thawed limeade and mix in thoroughly. Add the lime juice and mix inches Add the green food coloring, if you decode to use it, and mix that in thoroughly.
- Crush the vanilla wafers using a food processor or by putting them in a plastic freezer bag and crushing them with a rolling pin. Add the crushed wafers to your bowl and mix them inches.
- Place the coconut in the food processor and chop it up even finer. Transfer to a medium-sized bowl.
- Using clean hands, form balls from the mixture that are about the size of bonbons. A 2-teaspoon scooper makes the perfect size.
- When you've finished forming each ball, roll it in the bowl of coconut to oat it, and then place it in the cake pan.
- When you've finished forming and coating all your lime balls and placing them in the cake pan, cover them with another sheet of wax paper and refrigerate them for 2-3 hours before serving. If you are making them several days ahead of time, over the cake pan with a sheet of aluminum foil and secure it tightly. Keep pan in the refrigerator until you're ready to use.
- If you're giving these as gifts, place each ball in a paper mini-muffin cup and place in candy boxes. Remember to tell the recipient to keep them refrigerated.