WHITE CHOCOLATE-COCONUT COOKIES
Lime and coconut combine with white chocolate for a unique cookie experience.
Provided by jowolf2
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets.
- Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice.
- Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut.
- Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down.
- Bake in the preheated oven until lightly browned around the edges, about 10 minutes.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 16.8 g, Cholesterol 19.5 mg, Fat 11.8 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 74.7 mg, Sugar 11.3 g
LIME WHITE CHOCOLATE COCONUT COOKIES
Steps:
- Preheat oven to 175. Line a baking tray with baking paper. Beat butter, sugar and vanilla. Beat in sour cream and lime zest.
- Then mix in the flour, baking powder, coconut and white chocolate. Click tablespoon sized cookies on the baking sheet and bake them for 15 minutes. Allow to cool.
LEMON LIME WHITE CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
- Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
- Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.
TROPICAL KEY LIME WHITE CHOCOLATE MACADAMIA NUT COOKIES
Enjoy a sweet and sultry variation on the standard (yet always fantastic) white chocolate chip/macadamia nut cookie. People will go nuts for these! White chocolate chips aren't really available here in the United Kingdom so I chopped up some good quality Cadbury's white chocolate instead. Back at home in the States it was always so easy to find a bag of white chocolate chips in pretty much any grocery store, but not here! And if you can't find a key lime, use a regular lime. No big deal. Enjoy!
Provided by Shannon Cooks
Categories Drop Cookies
Time 31m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 F (180C).
- In a small bowl, mix the flour, baking powder, salt and baking soda.
- In a large bowl, beat the butter, sugars and vanilla extract at high speed until well combined.
- Add the egg, lime juice and lime zest and beat for 1 additional minute.
- Gradually add in the flour mixture.
- Stir in the nuts, coconut and white chocolate chips by hand.
- Drop the dough by rounded tablespoonful onto ungreased cookie sheets.
- Bake for 8-11 minutes or until edges are slightly brown.
Nutrition Facts : Calories 308, Fat 18.6, SaturatedFat 10, Cholesterol 31.6, Sodium 186.8, Carbohydrate 33.7, Fiber 0.9, Sugar 24.9, Protein 3.1
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