Key Lime Coconut White Chocolate Cookies Recipe
Introduction
These Key Lime Coconut White Chocolate Cookies offer a delightful blend of tart citrus, tropical coconut, and sweet white chocolate. Perfect for a refreshing treat, they combine unique flavors in a soft, chewy cookie.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup fresh key lime juice
- 1 cup shredded coconut
- 1 cup white chocolate chips or chunks
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy. Add the egg and key lime juice, mixing until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the shredded coconut and white chocolate chips.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 6: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
- Step 7: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a stronger lime flavor, add zest from 1-2 key limes along with the juice.
- Use sweetened or unsweetened shredded coconut depending on your preference for sweetness.
- Try substituting macadamia nuts for coconut for a nutty twist.
- Chill the dough for 30 minutes before baking to help the cookies hold their shape.
Storage
Store these cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. To refresh their soft texture, warm slightly in the oven or microwave before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular lime juice instead of key lime juice?
Yes, regular lime juice works well as a substitute, though key lime juice has a slightly more floral and tart flavor that enhances the cookies.
How do I make sure the cookies stay soft?
Do not overbake; remove the cookies when edges are set but centers remain soft. Also, storing them in an airtight container helps maintain moisture.
PrintKey Lime Coconut White Chocolate Cookies Recipe
These Key Lime Coconut White Chocolate Cookies combine the tartness of fresh key lime juice with the tropical sweetness of shredded coconut and creamy white chocolate chips, baked into soft, flavorful cookies perfect for a refreshing dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup shredded sweetened coconut
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tablespoons key lime juice (freshly squeezed)
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, baking soda, salt, and shredded coconut to evenly distribute the dry ingredients.
- Cream butter and sugar: In a separate large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add egg and flavorings: Beat in the egg, key lime juice, and vanilla extract to the butter mixture until fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix to maintain a tender cookie texture.
- Fold in white chocolate chips: Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape and bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Use fresh key lime juice for the best authentic tart flavor.
- Do not overbake to keep cookies soft and chewy.
- You can substitute sweetened shredded coconut with unsweetened if you prefer less sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days.
Keywords: key lime cookies, coconut cookies, white chocolate cookies, tropical cookies, soft cookies, lime dessert
