White Chocolate Coconut Key Lime Cookies

Name: White Chocolate Coconut Key Lime Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 dozen cookies
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt (table salt will work, too); 1 stick (4 ounces) unsalted butter, at room temperature; 1/2 cup coconut oil, at room temperature (it should be solid but scoopable); 1 cup granulated sugar; 2 teaspoons lime zest (from 2 small limes); 2 tablespoons packed dark brown sugar; 2 teaspoons vanilla extract; 2 large eggs, at room temperature; 2 1/2 cups white chocolate chips

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 dozen cookies
Course
Dessert
Cuisine
American

White Chocolate Coconut Key Lime Cookies

Iris Warren

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Thick and chewy White Chocolate Coconut Key Lime Cookies are perfect for days you want something sweet and tropical!

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Ingredients

Servings

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt (table salt will work, too)
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup coconut oil, at room temperature (it should be solid but scoopable)
1 cup granulated sugar
2 teaspoons lime zest (from 2 small limes)
2 tablespoons packed dark brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
2 1/2 cups white chocolate chips

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Instructions

Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
In a medium-sized bowl whisk together the flour, baking soda, and salt; set aside.
Place the butter and coconut oil in a large bowl and beat until creamy and combined; about 2 minutes (I recommend using a standmixer/ handheld mixer to help here if you have one).
Combine the granulated sugar and lime zest in a small bowl; rub the lime zest into the sugar until fragrant and well combined.
Add the lime infused sugar, brown sugar and vanilla to the butter/oil mixture and beat on medium-high speed until light and fluffy; about 2 minutes. Add the eggs in one at a time, beating well after each addition, and scraping down the sides as needed. Gradually stir in the dry ingredients, beating just until combined. Fold in white chocolate chips.
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. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.