Description
These Lime-Coconut White Chip Macadamia Nut Cookies are a delightful tropical twist on the classic white chocolate macadamia nut cookies. The addition of lime zest and shredded coconut adds a burst of fresh flavor to these chewy and decadent cookies.
Ingredients
Units
Scale
Dry Ingredients:
- 2 cups All Purpose Flour (260g) Spooned lightly into measuring cup and leveled with a knife
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 12 tablespoons butter (1 1/2 sticks) melted and slightly cooled
- 1 cup brown sugar (200g) packed
- 1/2 cup white sugar (100g)
- 1 large egg
- 1 egg yolk in addition to the 1 full egg
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 cup white chocolate chips
- 5 oz dry roasted macadamia nuts
- 1 cup shredded sweetened coconut
- 1–2 tablespoons lime zest zest from 1-2 limes
Instructions
- Preheat Oven: Heat oven to 325 degrees.
- Prepare Dry Ingredients: Mix flour, salt, and baking soda together in medium bowl; set aside.
- Combine Wet Ingredients: Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla.
- Add Dry Ingredients: Add dry ingredients to wet mixture; mix until combined.
- Add Mix-Ins: Stir in white chocolate chips, coconut, macadamia nuts, and lime zest until evenly distributed.
- Form Dough: Scoop cookie dough into large balls and place on parchment-lined baking sheets.
- Bake: Bake for 12-14 minutes until set around edges but still soft in the center.
- Final Touch: After baking, tap the edges of the cookies with a spatula to round them out and create a crackly outer edge.
Notes
- You can make smaller cookies by adjusting the size of the dough balls.
- Store cookies in an airtight container for 2-3 days or freeze for up to 3 months.
- Flash freeze dough balls for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
