Phew, that was a long title. But these cookies deserve it. Now before you go clicking away because this recipe doesn’t include real chocolate, let it be known that I, a dark chocolate is aways better kind of gal, really love these cookies. I bookmarked them a few weeks ago because they sounded like an interesting variation to the monotony of chocolate chip, but when the weather reached 80 degrees in March (in Ohio!), I really had no choice but to make tropical cookies. I also reasoned that since I’m not a huge white chocolate-macadamia nut lover, these cookies would be safe to have around the house. Ha. I wish I could tell you that I didn’t eat 6 for breakfast one day.
After that incident, I was almost afraid to make them again, but I also felt guilty letting the left over macadamia nuts go to waste (they were the most expensive part of the cookie). So I decided to make a half batch the second time around. Well wouldn’t you know- when I went to toast the leftover macadamia nuts, I burnt them to a crisp. I swear, one moment they were white, and 20 seconds later they were black. What can I say, “I got it from my momma”. Toasting nuts just isn’t in our blood . But since I had all the other ingredients mixed together, I decided to improvise with some slivered almonds. The cookies still turned out pretty amazing so if you are trying to cut cost, try some slivered almonds as a substitute. Also don’t be afraid (like I was) about putting 2 tablespoon of lime zest, you need at least the entire rind from one lime just to get some lime flavor. If you can imagine what a lime pina colada would taste like, I think it would be these cookies. They will definitely be making a reappearance this summer - barbecues, pool parties, breakfasts, etc.
Lime Coconut White Chip Macadamia Nut Cookies
- 2 cups flour, spooned lightly into measuring cups and leveled with knife
- 1/2 teaspoons baking soda
- 1/2 teaspoon table salt
- 12 tablespoons unsalted butter melted and cooled until luke warm
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup chopped white chocolate or white chocolate chips
- 1 cup coconut (toasted or untoasted)
- 1 cup toasted macadamia nuts
- 1 1/2-2 tablespoons grated lime zest (1-2 limes)
Melt 10 tablespoons of the unsalted butter, then add the remaining two tablespoons and stir until smooth (This helps the butter return to room temperature quickly).
Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until combined.
Add white chocolate chips, coconut, macadamia nuts, and lime zest. Mix to distribute.
Scoop cookie dough into large balls and place on parchment lined baking sheets. Bake until cookies are set around outer edges, yet centers are still soft and puffy, and appear slightly under-baked, about 10-12 minutes. Cool cookies on cookie sheets for a few minutes and then transfer to a cooling rack.
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