White Chocolate Coconut Key Lime Cookies
These cookies are a tropical delight! Creamy white chocolate meets zesty key lime and chewy coconut for an unforgettable treat.
Servings: 24 servings
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt (table salt will work, too)
- 1 stick unsalted butter (4 ounces, at room temperature)
- 0.5 cup coconut oil (at room temperature, solid but scoopable)
- 1 cup granulated sugar
- 2 teaspoons lime zest (from 2 small limes)
- 2 tablespoons dark brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 large eggs (at room temperature)
- 2.5 cups white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set this mixture aside.
- In a large mixing bowl, combine the unsalted butter and coconut oil. Beat until light and fluffy.
- Add the granulated sugar, dark brown sugar, and lime zest to the creamed mixture. Mix until well combined.
- Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
- Gradually add the dry ingredients into the wet mixture, mixing at a low speed until just combined.
- Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
Notes
- Ensure butter and coconut oil are at room temperature for easier mixing.
- Using fresh key limes for zest adds vibrant flavor.
- Chilling dough for 30 minutes can enhance texture.