Polvorones Sevillanos (Mexican Cookies)

Polvorones Sevillanos are buttery and crispy with a tropical twist from coconut and candied pineapple.

They are a great treat for a sweet tooth that loves citrusy flavors.

These cookies are high in calories and sugar content, making them a treat to be enjoyed in moderation.

While these cookies are not particularly healthy, the citrus peels can provide important nutrients such as vitamin C and antioxidants.

	1 cup butter , softened
	1 cup granulated sugar
	1 cup packed brown sugar
	1 teaspoon baking soda
	1/2 teaspoon salt
	2 eggs
	1 1/2 teaspoons mexican vanilla bean paste or 1 1/2 teaspoons vanilla extract
	1/4 teaspoon coconut extract
	3 1/2 cups all-purpose flour
	1 cup flaked coconut , toasted
	1/4 cup finely chopped candied pineapple
	1 teaspoon finely shredded lemon peel
	1 teaspoon finely shredded lime peel
	1 teaspoon finely shredded orange peel
	toasted flaked coconut
	2 cups powdered sugar
	2 -4 tablespoons lemon juice

1.	Preheat oven to 350°F.
2.	In a large mixing bowl, beat together the butter, granulated sugar, brown sugar, baking soda, and salt until well combined.
3.	Beat in the eggs, Mexican vanilla bean paste or vanilla extract, and coconut extract until well blended.
4.	Gradually beat in the flour until smooth, then stir in the toasted coconut, candied pineapple, and citrus peels until evenly incorporated.
5.	Shape the dough into 1-inch balls, roll them in the toasted coconut, then place them on a lined baking sheet.
6.	Bake for 12-15 minutes or until golden brown, then cool on a wire rack.
7.	In a small mixing bowl, whisk together the powdered sugar and lemon juice to make a glaze, then drizzle it over the cooled cookies.