Mexican Wedding Cookies

Recipe for Mexican Wedding Cookies.
Lloyd Lemmerman
  • Yield: 3 dozens

Mexican Wedding Cookies are a scrumptious treat for the holidays or any time of year, for that matter.


1cup natural chicory root sweetener (not Baking). A second choice is 1 1/3 cups Erythritol.
1 1/4 cups medium-shredded unsweetened coconut flakes (not coconut flour).
3tablespoons arrowroot powder
1/4teaspoon unprocessed salt
2large eggs


  1. Preheat the oven to 325°F. Line two cookie sheets with parchment paper.
  2. In a dry food processor fitted with an “S” blade, grind the sweetener several minutes to a very fine powder.
  3. Add the coconut, arrowroot, and salt. Grind again until very fine. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  4. Add the eggs, vanilla, and almond extract. Mix well.
  5. Add the pecans last and pulse gently to mix in evenly.
  6. Chill the dough for 15 minutes. (I use the same container.)
  7. Gently shape the dough without pressing into smooth ¾-inch balls. Place them  1 inch apart  on the prepared cookie sheets. The dough will be soft. It helps to coat your hands with a bit of arrowroot powder to keep them  from getting  too sticky. If they do get sticky, wash and dry them before continuing.
  8. Bake for 18 to 20 minutes. They will not brown, so take care not to overbake.
  9. While still warm, roll the delicate cookies very gently in ground granulated sweetener. The cookies will continue  to firm up as they cool.

Tip: Erythritol  works  best  for this,  as  it grinds  down more  finely and will stay adhered to cookies. Grind it in a food processor or coee grinder.
Reprinted with permission from Paleo Desserts by Jane Barthelemy. Lifelong Books, 2012.