Lemon Coconut Snowball Cookies

adapted from Two Peas and Their Pod

For Butter Cookie Dough:

2 1/2 cups unbleached all-purpose flour ( such as King Arthur ) 

Zest of one lemon

3/4 cup of granulated sugar, which has been pulsed in the food processor for about 20 seconds

1/4 tsp. salt

16 TBS. unsalted butter ( 2 sticks ), cut into 16 1/2 inch pieces at cool room temperature

2 tsp. vanilla extract

2 TBS. ( 1 oz. ) cream cheese, at room temperature  ( I used light, and it was fine ) 

For Frosting:

1 TBS. ( 1/2 oz. ) cream cheese, at room temperature ( again, used light with no problems )

approx. 1 TBS. fresh squeezed lemon juice ( I didn't measure, just squeezed the juice from one lemon )

1 1/2 cups confectioners sugar

1 1/2 cups sweetened shredded coconut, pulsed in food processor until finely chopped

1.  For the cookies:   Preheat oven to 375 degrees F.  In bowl of stand mixer fitted with paddle beater, mix flour, zest, sugar, and salt on low speed until combined.  With mixer running on low, drop in the butter one piece at a time slowly; and continue to mix until the mixtures looks slightly wet and crumbly.  Add vanilla and cream cheese and mix on low until dough just comes together.  ( Like magic, it will look like the picture below ) 

2.  With hands, roll dough into 1 inch balls and place on parchment lined cookie sheet.  ( I ALWAYS bake my cookies on parchment...makes clean up easy and makes a wonderful nonstick surface for them.  I imagine you could bake them without the parchment if you wanted or needed to, and just give the cookie sheet a spritz of cooking spray between batches. )   Bake one batch at a time in oven until lightly browned, about 12 minutes.  Remove to wire rack and allow to cool to room temperature.  

3.  For the frosting:  In the same bowl you mixed the cookies in, with the paddle attachment mix the cream cheese and the lemon juice on low until incorporated.  Add in the confectioners sugar and mix on low until a nice thick glaze like frosting appears.  

4.  Dip tops of cookies into frosting, or use a knife to spread the top, then dip the cookies into the coconut.  Allow the cookies to sit and allow the frosting to set.  About 20 minutes.  

Enjoy!!  :)