These key lime cookies have a refreshing hint of lime & are chock full of white chocolate, coconut and macadamia nuts. The perfect tropical cookie get-away!
12ozwhite chocolate, divided & coarsely chopped(bars work better than chips)
1cupsweetened flaked coconut
7ozcan 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.
Notes
STORING/FREEZINGStoring: Allow the cookies to cool then transfer them to an airtight container or plastic ziptop bag. Store the cookies at room temperature for up to 6-7 days or in the refrigerator for up to 8-10 days.Freezing: Allow the cookies to cool then transfer them to a freezer-safe container or plastic freezer bag. Freeze them for up to 3 months. Thaw them at room temperature.