Coconut-Lime-White Chocolate-Macadamia Nut Cookies

So you know how just a few days ago I let you in on the fact that even though I hate picking favorites, these amazing Chocolate-Peanut Butter-Oatmeal Cookies just might be my favorite cookies ever? Well, at the risk of ruining my entire credibility and sounding totally hyperbolic every time I rave about food, I think I have to eat my words. Sorry, guys. I really really love those Chocolate-PB-Oatmeal cookies, and I really didn’t mean to negate their status as my top cookie so soon err, ever ;), but then….these cookies happened. And it was awesome.

Now that Memorial Day has come and gone, and with my graduation (ahhh!) right around the corner, I feel like I have full permission to embrace all the goodness of summery treats. Think lemon, lime, berries, coconut, frozen desserts, salsas, fruity drinks, the list goes on and on! A few days ago I remembered a recipe I’d bookmarked way back in the fall, one that happened to boast an incredible combination of summer flavors that were incorporated into white chocolate macadamia nut cookies, which I’ve always had a major fondness for. Get ready for it…Coconut-Lime-White Chocolate-Macadamia Nut Cookies!

As delicious as this flavor combination sounded, it tasted even better. We’ve got so much goodness going on here: the smooth, sweet white chocolate; the nutty, salty macadamias (which I toasted to bring an extra boost of flavor), the tropical-tasting coconut, and the fresh, zingy lime zest. It’s all loaded into a dough that bakes into super thick, chewy cookies. It just so happens to be the same dough recipe I use regularly to make some of the best chocolate chip cookies ever, so I knew these were gonna be good. Each bite brings a whole spectrum of tropical flavors, nutty undertones, and a myriad of textures.

I love that I didn’t even have to break out an electric mixer for these! Since the recipe uses melted butter it can all be mixed by hand, as long as you’re willing to use a little elbow grease with your wooden spoon. Just call it your arm workout for the day and you’ll be justified to have an extra cookie, right? I like to rub the lime zest right into the sugar to really bring out that great citrus flavor, and I also opted to toast both the macadamia nuts and the coconut to get some extra nuttiness and texture. The melted butter, extra egg yolk, and high ratio of brown sugar to white all help make the cookies so incredibly chewy…just be careful to take these out of the oven as soon as the edges are set; otherwise you’ll end up with crispy cookies. In my book, soft and chewy cookies trump hard and crispy every time!

Usher in the summer season with these loaded Coconut-Lime-White Chocolate-Macadamia Nut Cookies. If you’re like me, one bite will have you rethinking every past claim about “favorite cookies.” All you’ll be able to think about is the sweet, salty, chewy, nutty, tropical party going on in your mouth. True story.

Coconut-Lime-White Chocolate-Macadamia Nut Cookies

Makes about 24 large cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (12 tablespoons) unsalted butter, melted and cooled

1 cup light brown sugar, packed

1/2 cup granulated sugar

1-2 tablespoons fresh lime zest (from about 2 small limes)

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

1 cup white chocolate chips

1 cup shredded coconut

1 cup macadamia nuts, roughly chopped

Directions:

To toast the macadamia nuts and coconut (if desired), preheat oven to 325 degrees F. Line a cookie sheet with aluminum foil and spread the macadamia nuts and coconut onto it. Place in the oven for about 10 minutes or until nuts and coconut are golden-brown and fragrant. Let cool.

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

Place the granulated sugar and lime zest in a larger bowl. Using your fingers, rub the lime zest into the sugar until well-incorporated. Add in the brown sugar and melted butter and stir vigorously for 2-3 minutes (or use an electric mixer). Next, beat in the egg and egg yolk, followed by the vanilla. Beat until smooth.

Stir the dry ingredients into the butter/sugar mixture, stirring just until combined. Stir in the white chocolate chips, toasted coconut, and toasted macadamia nuts. Chill the dough for at least 1 hour.

When ready to bake, preheat oven to 350 degrees F. Scoop the chilled dough into 2-tablespoon-sized balls and place on a lined or greased cookie sheet 3 inches apart. Bake for 12-14 minutes or until edges are set but tops are still soft and puffy.

Let the cookies cool on the sheets for 5 minutes before removing to a cooling rack. Enjoy!

(Recipe slightly adapted from Our Best Bites)

TWO Amazing Cookie Recipes for the Holidays

Because Christmas is right around the corner, and because I’ve been doing a ton of baking lately, and because I just feel like spreading a little extra Christmas cheer, today I’m posting TWO delicious cookie recipes that would be perfect for Christmas, Hanukkah, New Year’s, whatever. Delicious Cookie #1, Soft Gingersnaps with White Chocolate Chunks, is basically a soft, moist, slightly chewy, perfectly spiced gingersnap spruced up with white chocolate chunks. The flavor combination of gingerbread-esque spices, molasses, and white chocolate is out of this world! Delicious Cookie #2, White Chocolate Peppermint M&M Cookies, is definitely a must-have for any chocolate-peppermint lover. I just discovered White Chocolate Peppermint M&Ms this year, and they’re amazing just by themselves! They’re even better when baked onto chewy, rich, chocolate-peppermint cookies.

To save this post from being ridiculously long, what with the two recipes and all, I’ll shut my mouth pry my fingers off of the keyboard and get right to the point. So here come the recipes…happy holiday baking! 🙂

Soft Gingersnaps with White Chocolate Chunks

Yield: 4 dozen cookies

1 cup unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup molasses

2 Tbs vegetable oil

1 tsp vanilla extract

2 1/4 tsp baking soda

1 tsp salt

1 1/4 tsp ground cinnamon

1 1/4 tsp ground cloves

1 tsp ground ginger

2 large eggs

3 1/2 cups all-purpose flour

8 oz. white chocolate, coarsely chopped

Additional white sugar, for rolling

Directions:

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or spray with cooking spray.

In a large bowl, beat together the butter and sugar until smooth. Add in the molasses, vegetable oil, vanilla, baking soda, salt, and spices; mix until well-incorporated. Add in the eggs one at a time, beating until smooth.

Slowly add in the flour, mixing just until combined. Stir in the white chocolate chunks. Scoop dough by rounded tablespoons, roll in granulated sugar, and place on prepared baking sheets. Bake for 9-12 minutes or until cookies are set but still soft.

Let cookies cool on sheets for 5 minutes before transferring to a cooling rack. Store in an airtight container at room temperature.

(Recipe adapted from Two Peas and Their Pod)

White Chocolate Peppermint M&M Cookies

Yield: 2-3 dozen cookies

14 Tbs unsalted butter, melted and cooled to room temp.

3/4 cup granulated sugar

3/4 cup packed dark brown sugar

1/2 cup unsweetened cocoa powder

1 tsp salt

1 tsp vanilla extract

1 tsp peppermint extract

1 large egg

1 large egg yolk

1 3/4 cups all-purpose flour

1/2 tsp baking soda

1 bag White Chocolate Peppermint M&Ms

Directions:

Preheat oven to 350 degrees F.

Using an electric mixer (or a whisk and some elbow grease!) mix together the butter, sugars, cocoa, salt, vanilla, and peppermint extract until smooth. Add in the egg, followed by the egg yolk, beating after each addition. Gradually stir in the flour and baking soda, mixing just until combined.

Scoop dough by rounded tablespoons and drop onto lined or lightly greased cookie sheets. Press 4 or 5 M&Ms onto each cookie (you may have to flatten them slightly). Bake for 8-10 minutes or until edges are set. Let cookies cool on the sheets for 5 minutes before transferring to a cooling rack.

(Recipe adapted from Number 2 Pencil)