Island Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
30 cookies
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Calories
213 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Island Cookies
Description
Island Cookies feature a creamed butter and sugar dough flavored distinctly with fresh lime zest and juice. Using cake flour creates a softer, cakey cookie base rather than a crisp one. Incorporating white chocolate chunks, toasted coconut, and macadamia nuts adds contrasting textures and flavors—creamy sweetness, nutty crunch, and toasty coconut aroma.
The cookies are scooped generously then lightly flattened to ensure even baking, yielding a tender middle with slightly crisp edges once baked at 350°F for about 12 to 14 minutes. This combination of citrus, white chocolate, nuts, and coconut gives them a bright yet rich tropical profile.
These cookies store well in an airtight container at room temperature for up to three days, making them convenient for sharing or snacking over several days. The recipe suggests cake flour for optimal texture but allows substitution with all-purpose flour, adjusting quantities. These features make Island Cookies a deliberate choice for a sweet treat inspired by island flavors.
Ingredients
- 1 cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 2 Tablespoons lime fresh, zest
- 2 Tablespoons lime juice
- 1 egg plus 1 large egg yolk
- 3 ½ cups cake flour see note
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 6 oz white chocolate or 1 cup white chocolate chips, coarsely chopped, bar
- ½ cup macadamia nuts coarsely chopped
- 1 cup coconut toasted
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl using an electric mixer, cream together butter, sugar, and lime zest until fluffy and well-combined.
- Add egg and lime juice and stir until incorporated
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
- With mixer on low-speed, gradually stir dry ingredients into butter mixture.
- Add chopped chocolate, Macadamia nuts, and toasted coconut and stir until combined.
- Drop cookies by heaping 1 ½ Tablespoon-sized scoop onto prepared baking sheet. Gently flatten by lightly pressing down with fingers (if dough is sticky, use wet fingers).
- Transfer to 350F (175C) oven and bake for 12-14 minutes. Allow cookies to cool for 5 minutes on baking sheet before transferring to cooling rack to cool completely.
Notes
- Cake flour produces a softer, cakier texture, but you can substitute 3 ¼ cups of all-purpose flour (about 400g) if needed.
- Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 213kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 86mg | 4% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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