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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

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.

Find it online: https://homechineserecipes.com/key-lime-coconut-white-chocolate-chip-cookies/