Key Lime White Chocolate Chunk Cookies have a refreshing hint of lime & are chock full of white chocolate. Add to that, coconut and macadamia nuts and what's not to like? A refreshing summer tropical treat!
These delicious key lime cookies will make you think of tropical islands. I, for one, love to think of the Florida Keys (where I'll be in a couple months) and lolling around by the pool drinking Key Lime Coladas and eating coconut-crusted mahi. Have I made you jealous yet? lol
So it is no surprise that I chose to make these delicious Key Lime Cookies that are chock full of coconut and macadamia nuts and full of key lime juice that comes straight from the key lime tree in my backyard. (And I had to sneak in my orchids too that are blooming away right now.)
If you've never seen a key lime, they are much smaller that a regular Persian lime, have a stronger flavor and are a bit more tart. Oh, and utterly delicious! So let's hear it for key limes!
If you love the zesty flavor of these little beauties, you'll have to try my Key Lime Cake, Key Lime smoothie or these light and refreshingly tart Key Lime Coolers come summer.
And if you're feeling like you need a tropical get-away about now, you know the ones with blue skies, warm weather and white sandy beaches, you're baking up the right treats. And here's hoping they will give you that Calgon feeling and take you away. (I'm not the only one that remembers that commercial, am I? :-))
Enjoy!
More Summer Desserts
Chocolate Dipped Macadamia Nut Cookies from A Baker's House
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KEY LIME WHITE CHOCOLATE CHUNK COOKIES
Ingredients
- 1-¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅜ cup butter
- ⅜ cup + 1 teaspoon shortening, divided
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon + 2 teaspoons key lime juice
- 1 egg
- 1-½ teaspoons key lime zest
- 12 oz white chocolate, divided & coarsely chopped (bars work better than chips)
- 1 cup sweetened flaked coconut
- 7 oz can or 1-½ cups macadamia nuts, coarsely chopped
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, mix all dry ingredients together (flour - salt).
- Using your electric mixer, cream butter, ⅜ cup shortening, sugars, vanilla and key lime juice together until smooth and well combined.
- Continue beating while you add in egg and zest.
- Turn mixer lower and slowly add in dry ingredients. Mixing in thoroughly.
- Melt 4-oz of white chocolate with 1 teaspoon shortening in a microwave safe bowl. Heat in 30-second increments, stirring in-between, until smooth.
- Add melted chocolate to batter and blend.
- Remove bowl from mixer and stir in white chocolate chunks, coconut and macadamia nuts.
- Using a small cookie scoop, scoop our dough, roll into ball with hands, and place on ungreased cookie sheets.
- Bake for 9-11 minutes or until cookie starts to brown around the outside edges. If you like a little crisper cookie, bake for the longer time.
- Let cool on cookie sheets for 10-15 minutes then remove with spatula and place on wire racks to finish cooling.
