I have my mother to thank for this recipe!
It’s Birthday month in my family… October is VERY busy! My parents, although a year apart, have the same birthday as each other and then I follow 3 days later. To celebrate, I’ve gotten into the habit of baking whatever my parents want for their birthday, that way everyone is happy: Dad gets to eat cake, mom gets her crazy dessert concoctions and I get to do what I love, which is bake of course! My dad almost always wants a cake of some sort, usually yellow with chocolate frosting, and it’s always dessert roulette with my mom… this year she opted for “coconut lime” cookies because she saw something on Pinterest and couldn’t get them off her mind. My Dad? Chocolate cake… go figure! The chocolate cake part was a no-brainer, but the coconut lime cookies? Oofdah!
I sat on this recipe for a week until the night before their birthday when it finally hit me what I was going to do… and once I had the idea, there was no stopping me and luckily, these cookies came out fan-tabulous! Since I waited until the morning of to actually bake these cookies off, I was really cutting it close… what if they didn’t turn out?? Don’t worry- they turned out GREAT! Better than great, actually. Honestly, one of THE BEST cookies I have ever made… it even rivals my Cinnamon Chip Oatmeal Cookies, and if you haven’t baked those yet, you are in for a T.R.E.A.T!
Sometimes, mother DOES know best… or at least she has great taste!
I think what makes this cookie so great, is the textural contrast. We’ve got a soft and chewy cookie partially dipped in creamy, key-lime flavored white chocolate which is then coated in toasted coconut and OH. MY. GOSH these are cookie-bliss!
Now let’s get bakin’!
What you will need for the cookie:
- Granulated Sugar
- Baking Soda
- Baking Powder
- Iodized Salt
- Unsalted Butter
- Vanilla Extract
- Coconut Extract (I use LorAnn Coconut Bakery Emulsion- found at most craft/hobby stores)
For the White Chocolate Coating:
- White Chocolate Chips
- Key-Lime Extract (I use LorAnn Oils Key Lime candy oil, and if you can’t find it in stores you can order from their website! Regular lime extract that you can get at your local grocer will work, you just may not achieve that powerful “key-lime” flavor)
- Fresh Lime Zest
For the Coconut Topping
- Unsweetened Coconut
- Coconut Oil Spray
Coconut Lime Cookies
- 2 1/2 cup Flour
- 1 1/4 cup Granulated Sugar
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup (2 sticks) Unsalted Butter Softened
- 1 Large Egg
- 1/2 tsp Vanilla
- 2 tsp Coconut Flavor/Extract
White Chocolate Coating
- 1 cup White Chocolate Chips
- 2 1/2 tbsp Shortening
- 11/2 tsp Key Lime Extract/Candy Oil
- Zest of one small Key Lime (or any Lime)
- 9 oz Unsweetened Coconut
- Coconut Oil Spray
- Preheat your oven to 350 Degrees Fahrenheit. On a baking sheet, spread your coconut out as evenly as possible and spray lightly with some coconut oil.
- Bake for 5 minutes at 350 degrees Fahrenheit or until the coconut starts to look golden brown and toasted.
- Keep your oven preheated to 350 degrees Fahrenheit.
- In a large bowl, combine your flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of your stand mixer, or with a hand mixer, beat your sugar and butter together until mixed. Add your egg, vanilla and coconut flavoring and beat until completely incorporated. Add your flour mixture in 3 parts, scraping down the sides between each addition.
- Using a large cookie scoop, or with your impeccably clean hands, place 8 - 10 cookies on your prepared baking sheet (depending on how big your sheet is- these cookies spread to about twice their size) and bake for 12 minutes at 350 degrees Fahrenheit. Set on a baking rack to cool.
White Chocolate Coating
- In a microwaveable container (we use our glass measuring cup), add your white chocolate chips and shortening and microwave in 20 second intervals until smooth and melted, making sure to stir between each interval. The shortening will help keep the chocolate from seizing and also softens the chocolate for a creamier texture!
- Add in your lime zest and lime flavoring and mix well.
- Take one of your cooled cookies and partially dip into your white chocolate, coating only half the cookie. Shake any excess chocolate off and using your free hand, sprinkle your toasted coconut over all the white chocolate making sure it is full covered. Place onto aluminum foil, parchment paper, or a silicone baking mat to set up. Repeat for all cookies.
- Serve and Enjoy!