Lime-Coconut White Chip Macadamia Nut Cookies
A classic macadamia nut cookie with a twist of shredded coconut and fresh lime for a uniquely flavorful cookie that's chewy on the outside and soft in the center.
Servings Large Cookies
Equipment
Ingredients
- 2 cups All Purpose Flour (260g) Spooned lightly into measuring cup and leveled with a knife
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons butter (1 ½ sticks) melted and slightly cooled
- 1 cup brown sugar (200g) packed
- ½ cup white sugar (100g)
- 1 large egg
- 1 egg yolk in addition to the 1 full egg
- 2 teaspoons vanilla extract
- 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
- Heat oven to 325 degrees.
- Mix flour, salt, and baking soda together in medium bowl; set aside.
- Either by hand or with electric mixer, mix butter and sugars until thoroughly blended.
- Mix in egg, yolk, and vanilla.
- Add dry ingredients;mix until combined.
- Add white chocolate chips, coconut, macadamia nuts, and lime zest. Mix to distribute.
- Scoop cookie dough into large balls (about 2 oz (4 tablespoons each)) and place on parchment lined baking sheets, about 2 inches apart. Tip: For pretty presentation add a few extra chocolate chips (and/or nuts and coconut if you have extra) on the tops on your dough balls.
- Bake until cookies are set around outer edges, yet centers are still soft and puffy, and appear slightly under-baked, about 12-14 minutes (all ovens are different, keep an eye on them!)
- Tip: Immediately after cookies come out of oven, take a metal spatula and gently tap the edges in toward the center of the cookies to round out the edges into perfect circles. They not only look prettier, but create a lovely crackly outer edge and puff up the centers a bit after spreading during baking.
Notes
- Of course you can feel free to make smaller cookies. This recipe will make about 30 smaller cookies (approximately 2 tablespoons of dough)
- Store cookies in an airtight container for 2-3 days.
- Freeze well-wrapped cookies for up to 3 months.
- Flash freeze dough balls and then store in an airtight container in the fridge for up to 3 months. Defrost in fridge before baking, or bake directly from frozen with a few more minutes added to baking time.
Nutrition
Serving: 1cookie, Calories: 338kcal, Carbohydrates: 37g, Protein: 4g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 42mg, Sodium: 174mg, Potassium: 125mg, Fiber: 2g, Sugar: 24g, Vitamin A: 264IU, Vitamin C: 0.3mg, Calcium: 45mg, Iron: 1mg
Calories: 338kcal
Cost: 10
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