Coconut-Lime White Chocolate Chip Cookies are just what you need to help usher in the spring season. You’ll love the flavor combo in these fun cookies.
The temps are soaring here in Phoenix and Spring Training baseball is in full swing (no pun intended, I swear!), and that makes me think of fun in the sun, a life of leisure, and tropical vacations.
Okay, so maybe I have heat stroke because fun in the sun is the only possibility of those things at the moment. And that’s okay, especially when I think about all that snow getting dumped on parts of the country (sorry)!
Even though a tropical vacation isn’t on the horizon for me, these Coconut-Lime White Chocolate Chip Cookies make me feel a little like the tropics are within reach.
These are perfect springtime cookies (is there such a thing?) and they’d be wonderful to serve as a treat for Easter. It’ll be here before you know it, so the responsible thing to do would be to test them out now, right?
If you’re looking for things to make and serve for Easter, check out a few of my recipes that would make tasty additions to your meal: for an appetizer, try this pea and ricotta spread. It’s pretty, easy to make, and tastes like spring.
Serve the perfect side or salad for the day: farro and pea salad with lemon-mint vinaigrette. If you haven’t tried farro, you should. It’s so hearty, versatile, and healthy!
You know there will be leftover ham from dinner. Use it to make breakfast or lunch the next day: savory waffles with ham, cheddar, and Brussels sprouts. It’s one of my favorite things — fun, right?
The dough for these cookies is bit stiff once it’s mixed and that’s because, well, I made a mistake. Oops! I didn’t use as much butter as what’s typically included in a chocolate chip cookie recipe. BUT! I swear you won’t miss the extra butter. You’ll focus on the sweet coconut flavor and the zesty lime.
Dotted with chips and sprinkled with shredded coconut and lime zest, not only are these Coconut-Lime White Chocolate Chip Cookies delicious, but they’ll look fabulous on a tray at the dessert table.
Try these cookies today — you know — juuuust to make sure you like them (I know you will). As an added benefit, you’ll feel like the tropics are within reach. Or at least springtime!
Patricia Conte/Grab a Plate
Yields 3 dozen cookies
- 2-1/4 cups all-purpose flour
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 3 tablespoons lime juice
- 1 teaspoon lime zest, plus extra for garnish
- 6 tablespoons shredded coconut, plus extra for garnish
- 2/3 cup white chocolate chips
- Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking soda, and salt. Whisk to combine and set aside.
- Add the butter to a stand mixer along with the white and brown sugars. Mix for a few minutes on low-medium speed until fluffy.
- Add the egg, lime zest, and juice and mix at the same speed for a few minutes to combine.
- Add the flour mixture, a little at a time, until combined.
- Add the coconut and mix on low speed until blended. Add the chips and mix on low until combined.
- Shape the dough into 2-inch balls and place them on the baking sheets about 2 inches apart. Use the back of a spoon to flatten them a bit.
- Bake for about 8 minutes, or until the bottoms are lightly golden. Remove from the oven and use the back of a spoon to very lightly flatten the cookies.
- Sprinkle the tops with some of the coconut, and the lime zest. Transfer to wire rack to cool.