Yeah I know, I know, I’m still going with this thing.
Wedding Season has reared its ugly head so it’s been so busy at work we have yet to actually get around to the Grand Competition Royale. Regardless of this I’m still training hardcore to prepare for battle. Lately I have been craving lime like mexican bandit so I wanted to use that, and coconut is nice with lime, and white chocolate is nice with lime so I put them all together! I wanted the cookes to be soft and a little chewy so I used the base of the Neiman Marcus Chocolate Chip Cookies and worked from that. Lime concentrate and organic white chocolate with cocoa nibs helped make the recipe so very subtle, sweet and delicious.
The first dozen I made were big and soft. With the second batch I rolled balls of dough half the size so they came out small, thin and crispy with caramel bottoms.
Lime In The Coconut Cookies
Yields 2 dozen cookies
1/2 cup butter, softened
1 cup brown sugar
1 large egg
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla
3/4 cup shredded coconut, toasted
1/4 cup lime syrup, or juice of 4 limes
1 bar of white chocolate, cut into rough chunks
Preheat oven to 300 degrees. Cream the butter with the sugar using an electric mixer on medium speed until lighter and fluffy.
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Add lime juice/concentrate, coconut and white chocolate and mix until well combined.
Drop cookie dough onto a greased cookie sheet about 3 inches apart. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.