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Why You’ll Love This Recipe

  • Tropical Flavor: Key lime and coconut together create a refreshing, tangy, and sweet combination.

  • White Chocolate Sweetness: The white chocolate chips add a smooth, creamy sweetness that balances the tartness of the lime.

  • Chewy and Soft: These cookies are perfectly chewy with a slight crisp edge.

  • Unique Twist: A fun, tropical take on the traditional chocolate chip cookie, ideal for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 tablespoon key lime juice (fresh or bottled)

  • Zest of 2 key limes (or regular limes if key limes aren’t available)

  • 1 cup sweetened shredded coconut

  • 1 cup white chocolate chips

Directions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

  3. Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

  4. Add Wet Ingredients: Add the egg, vanilla extract, key lime juice, and lime zest. Mix until smooth and well combined.

  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until combined.

  6. Add Coconut and White Chocolate: Fold in the shredded coconut and white chocolate chips until evenly distributed throughout the dough.

  7. Scoop and Shape: Use a tablespoon or cookie scoop to portion the dough into rounded balls. Place them on the prepared baking sheet, about 2 inches apart.

  8. Bake: Bake for 10-12 minutes, or until the edges of the cookies are golden brown, but the centers are still soft. Don’t overbake to maintain a chewy texture.

  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

  10. Serve: Enjoy these tropical, zesty cookies with a glass of cold milk or your favorite beverage.

Servings and Timing

  • Servings: 18-24 cookies (depending on size)

  • Preparation Time: 15 minutes

  • Baking Time: 10-12 minutes

  • Total Time: 25-30 minutes

Variations

  • Add Macadamia Nuts: For a more tropical touch, add macadamia nuts along with the coconut and white chocolate.

  • Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.

  • Lemon Zest: Add a bit of lemon zest to enhance the citrusy flavor alongside the lime.

  • Dried Pineapple: Add small pieces of dried pineapple for an extra tropical element.

  • Dark Chocolate Chips: If you prefer a less sweet version, swap the white chocolate for dark chocolate chips.

Storage/Reheating

  • Storage: Store cookies in an airtight container at room temperature for up to 1 week.

  • Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen for an additional 1-2 minutes.

  • Reheating: Gently warm cookies in the microwave for 10-15 seconds for a soft and chewy texture.

FAQs

Can I use regular limes instead of key limes?

Yes, if key limes aren’t available, regular limes work perfectly for this recipe. Just adjust the zest and juice to taste.

Can I substitute the shredded coconut?

If you’re not a fan of coconut, you can omit it, but the texture and flavor will be different. You could substitute it with rolled oats or chopped nuts for some texture.

How do I know when my cookies are done?

The edges should be golden brown, and the center should still look slightly soft. They will firm up as they cool.

Can I make these cookies in advance?

Yes, the dough can be prepared ahead of time and chilled in the refrigerator for up to 2 days before baking. You can also freeze the dough for later use.

Can I make these cookies without white chocolate chips?

Yes, you can omit the white chocolate chips or replace them with milk or dark chocolate chips for a different flavor profile.

Are these cookies gluten-free?

To make these cookies gluten-free, simply use a gluten-free flour blend in place of the all-purpose flour.

Can I use fresh coconut?

Yes, you can use fresh shredded coconut if preferred, though sweetened dried coconut is typically used for baking.

Conclusion

Key Lime Coconut White Chocolate Chip Cookies are the perfect tropical treat, combining the refreshing tartness of key lime with the creamy sweetness of white chocolate and the chewiness of coconut. Whether you’re hosting a summer gathering, preparing a special treat for the holidays, or just craving something different, these cookies are sure to be a hit. They offer a delightful balance of flavors that will transport you to a sunny beach with every bite!

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Key Lime Coconut White Chocolate Chip Cookies

Key Lime Coconut White Chocolate Chip Cookies

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  • Author: Alice
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25-30 minutes
  • Yield: 18-24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

Key Lime Coconut White Chocolate Chip Cookies are a tropical twist on the classic cookie. These soft, chewy cookies combine the tangy zest of key lime, the sweetness of white chocolate, and the crunch of coconut. Perfect for beachy summer days, holiday gatherings, or anytime you’re craving a fresh, flavorful treat.

Ingredients

For the Cookies:

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 tablespoon key lime juice (fresh or bottled)

  • Zest of 2 key limes (or regular limes if key limes aren’t available)

  • 1 cup sweetened shredded coconut

  • 1 cup white chocolate chips

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

  3. Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

  4. Add Wet Ingredients: Add the egg, vanilla extract, key lime juice, and lime zest. Mix until smooth.

  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  6. Add Coconut and White Chocolate: Fold in shredded coconut and white chocolate chips until evenly distributed throughout the dough.

  7. Scoop and Shape: Use a tablespoon or cookie scoop to portion dough into rounded balls. Place them on the prepared baking sheet, about 2 inches apart.

  8. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft. Don’t overbake to maintain a chewy texture.

  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Other Nuts: Add macadamia nuts or cashews for extra crunch.Gluten-Free: Use gluten-free flour blend for a gluten-free version.Fruit Add-ins: Add dried pineapple or citrus zest for a tropical twist.Chocolate Substitution: Swap white chocolate chips for dark or milk chocolate for a different flavor.Storage: Store in an airtight container at room temperature for up to 1 week or refrigerate for up to 5 days.Freezing: Freeze cookie dough balls for up to 2 months. Bake from frozen for an additional 1-2 minutes.

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