Coconut Key Lime Chocolate Chunk Cookies

Name: Coconut Key Lime Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Yield: 2 dozen
Ingredients: 2 and 1/2 cups all-purpose flour; 3 tablespoons cornstarch; 1 teaspoon baking soda; 1/2 teaspoon flaky sea salt, more to sprinkling on top, if desired; 1 cup coconut oil, at room temperature (it should be solid but scoopable); 1 cup + 2 tablespoons granulated sugar; 1/2 cup light brown sugar, packed; 3 teaspoons lime zest, finely grated; 2 teaspoons pure vanilla extract; 2 large eggs, at room temperature; 12 ounces semi-sweet or dark chocolate, chopped into chunks; 3/4 cup coconut flakes, toasted and cooled

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
37 mins
Servings
2 dozen
Course
Dessert
Cuisine
American

Coconut Key Lime Chocolate Chunk Cookies

Iris Warren

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Mmm... these coconut key lime chocolate chunk cookies are SO flavorful! Sure to be a new favorite!

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Ingredients

Servings

2 and 1/2 cups all-purpose flour
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon flaky sea salt, more to sprinkling on top, if desired
1 cup coconut oil, at room temperature (it should be solid but scoopable)
1 cup + 2 tablespoons granulated sugar
1/2 cup light brown sugar, packed
3 teaspoons lime zest, finely grated
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
12 ounces semi-sweet or dark chocolate, chopped into chunks
3/4 cup coconut flakes, toasted and cooled

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Instructions

Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, cornstarch, baking soda, and sea salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric whisk, combine the coconut oil, both sugars, lime zest, and the vanilla extract; beat on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Gently fold in the flour mixture with a sturdy rubber spatula or wooden spoon, stirring only until the flour begins to disappear. Fold in the chocolate chunks and toasted coconut.
Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Bake, one sheet at a time, for 10-12 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the baking sheet (placed on top of a cooling rack) before transferring them to the rack to cool completely. Or... eat them warm ;)