Lindsay Ann Bakes: Coconut Lime White Chocolate Chip Cookies

Tuesday, March 10, 2015

Coconut Lime White Chocolate Chip Cookies

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Bright, fresh, tart, lime is paired perfectly with these sweet, chewy cookies. Studded with creamy white chocolate and a roll in some shredded coconut, packs these coconut lime white chocolate cookies with sooo much flavor and texture in every bite!

The fresh lime brightens up the flavor of the sweet dough with a tart yet refreshing tang, while the creamy white chocolate bits throughout the cookie provide a nice thickness to sink your teeth into.


A final roll in some sweetened shredded coconut take the texture of these cookies to a whole new level. The coconut will brown slightly while baking, giving them a little crispiness and really releasing the nutty flavor!



Bake and enjoy serving these unique, fun cookie that everyone will love! Even add some toasted chopped macadamia nuts, to add a fun nutty crunch.




Coconut Lime White Chocolate Chip Cookies

Yield: 16 cookies

Ingredients

Cookies
 
  • 1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 3/4 cup granulated white sugar 
  • 2 tablespoons brown sugar
  • 1 large egg, room temperature 
  • 1 teaspoon pure vanilla extract 
  • 1 tablespoon grated lime zest (about 1 large or 2 small limes)
  • 1 tablespoon lime juice
  • green food coloring, optional
  • 1 cup white chocolate chips 
  • 1/2 cup chopped macadamia nuts, optional
  • 1 cup shredded sweetened coconut

Directions
In a small bowl, whisk together flour, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg, vanilla, lime zest, lime juice and food coloring until incorporated. Add flour mixture on low speed just until combine. Stir in white chocolate chips, nuts and coconut.

Scoop dough into balls (about 2 tablespoons each). Cover with plastic wrap and refrigerate for at least 2 hours, or overnight, to firm the dough for more flavorful cookies, with less spreading.

When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Remove dough from the refrigerator and place about 2 inches apart on prepared baking sheet. 

Bake for about 9-12 minutes, until edges just start to set. Do not over bake. Cool on baking sheet for 10 minutes.

Notes
  • Refrigerating the dough balls allows the flavors to intensify and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading. 
  • If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
  • Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months. 



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