Buttery Lime Coconut White Chocolate Chip Cookies
I’m typically the first pedant to point out white chocolate is not actually chocolate. Yet, in the hopes of setting an example for the entire United States and embracing all people, despite our differences, I decided to create something for the white chocolate chip lovers out there.
The result is a thin, buttery cookie flavored with lime and coconut. And a few white chocolate chips. These are elegant, with lacy toasty edges. Feel free to add more lime zest or, if you must, more white chocolate chips. I used Ghirardelli chips because they are flatter than most so more suited to this delicate baby.
Ingredients
Makes about 24 cookies
4 ounces (1 stick) unsalted butter at room temperature
3/4 cup + 2 tablespoons granulated sugar
Grated zest of one lime (about 1 tablespoon)
1 large egg
1 teaspoon vanilla
1 1/4 cup (106 grams) all-purpose flour
1/2 cup (38 grams) unsweetened shredded coconut
1/2 cup (92 grams) white chocolate chips
How to
Preheat the oven to 350 F.
Spread coconut on a baking sheet and toast in the oven until it’s golden. This may take anywhere from 3 minutes to 10. Pay attention. It goes from pretty to uh-oh very quickly. Let cool.
While the coconut is toasting, place the sugar and lime zest in a mixing bowl. With stand/hand mixer beat the sugar and zest together to flavor the sugar evenly with the lime oil from the zest.
Add the butter to the sugar and lime and beat until light and fluffy. Add the egg and vanilla and continue to beat until well-blended.
Add the flour and coconut and mix until just blended. Mix the white chips in by hand.
Drop heaping teaspoons of dough, at least two inches apart, onto baking sheets lined with parchment. Bake, rotating the sheets once, until the edges are light brown and the middle of the cookie is set, 12 to 15 minutes.
Remove from oven and let cool on the baking sheets for a few minutes before transferring them to a rack to cool further.
