It never fails that as soon as a heat wave rolls into town, I get the urge to bake. It’s sort of a sickness I have. The downfall is a super hot, sauna of a house (hey, that’s what we have a swimming pool for), but the reward is cookies! Go ahead and tell me it’s not worth it.
These cookies are kind of a tropical “ode to summer” in honor of this heat wave we’re having. It’s halfway through May here in San Diego and haven’t even seen a glimmer of our usual May gray weather. I’m hoping it just stays away entirely this year, and we have sunshine and warm temps until Christmas. While most people are complaining about this extreme heat, I’m secretly loving it.
I live for summer, and these cookies are my way of encouraging people to embrace our coastal lifestyle, forget about the heat, and instead focus on the palm trees, ocean waves, and wind in your hair.
There is always something to complain about, but there is also always something to be grateful for. It all depends on your perspective.
There are few things I love more in life than toasted coconut. When the urge to bake struck me the other day, I surveyed my pantry to see what I could transform into a treat, and the coconut called out to me. Adding toasted coconut to cookies gives them an awesome texture, and a bit of tropical appeal. Perfect for a hot summer day.
Based on the reactions of my friends that I shared these with, I’d say that it was worth the sweaty hour or so in my kitchen. For any of my local friends that are in need of a tropical treat (or a dip in a pool), don’t hesitate to call. I’ve got you covered.
White Chocolate Lime Coconut Cookies
A cookie recipe with a tropical twist. White Chocolate Lime Coconut Cookies
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick of unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- zest from 2 limes
- 2 Tablespoons lime juice
- 1 1/2 cups sweetened coconut flakes
- 4 ounces white chocolate chopped
- Preheat oven to 350F. Spread coconut on a baking sheet and toast for 5-10 minutes, stirring every few minutes, until golden. Set aside.
- In a medium bowl, combine flour, baking soda and salt.
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 5 minutes.
- Add the egg, yolk, vanilla, zest and lime juice, and mix until well combined.
- Turn the mixer to low and slowly add the dry ingredients, until just combined.
- Fold in the coconut and white chocolate.
- Drop batter onto a cookie sheet lined with parchment paper in teaspoon sized balls.
- Bake for 10-12 minutes or until the edges are set. Cool on a wire rack.