Indianized Chocolate Mexican Wedding Cookies

Recipe by
Total Time:
2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1 cup - Butter (room temperature)
  • 1/2 cup - Confectioner's Sugar
  • 1.75 cup - All-purpose flour
  • 1/2 cup - Almond powder
  • 1/4 cup - Desiccated coconut flakes
  • 1/2 cup - Dark Chocolate pieces (grated)
  • 3/4 tsp - Cinnamon powder
  • 1 tbsp - Vanilla extract
  • A pinch of salt
  • 1/2 cup - Confectioner's sugar, for sprinkling

How to Make Indianized Chocolate Mexican Wedding Cookies

  • In a large bowl, beat together the butter and sugar, until it turns soft and fluffy.
  • In another bowl, mix vanilla extract with all-purpose flour, almond powder, grated chocolate pieces, cinnamon powder, desiccated coconut flakes and salt.
  • Add the creamed mixture to the dry ingredients and turn everything into a dough.
  • Wrap the dough in a plastic wrap and chill for an hour at least.
  • Preheat the oven to 325F, shape the dough into 1 inch balls.
  • Place the balls over a baking sheet and bake for 15-18 minutes, until the cookies are firm.
  • Cool for a minute on the baking sheet, then transfer to a wire rack.
  • While the cookies are still warm, sift the confectioner's sugar over or roll the cookies in the sugar, until the cookies are well coated.
  • Recipe Courtesy: Priya Easy N Tasty Recipes.