These thick and chewy cookies are a luscious combination of zesty lime, tropical coconut and creamy white chocolate. The additional egg yolk in the batter makes for an extra rich cookie. I like to sprinkle a little shredded coconut and lime zest onto these cookies once they come out of the oven for an extra pop of flavour and colour.

Ingredients:

• 3/4 cup butter, softened
• 1 1/2 cups light brown sugar
• 1 egg + 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• grated zest from one lime
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups all-purpose flour
• 1 cup white chocolate chips
• 1 cup unsweetened shredded coconut

Method:

1. Preheat oven to 350F and grease baking sheets with nonstick spray or line with silicone baking mats.
2. In a bowl, stir together the flour, baking soda and salt. Set aside.
3. Using an electric mixer fitted with the paddle attachment or a handheld mixer, cream the butter and brown sugar until light and fluffy. This should take about two minutes.
4. Add the egg, egg yolk, vanilla and lime zest. Mix until fully incorporated.
5. Reduce mixer speed to low and slowly add in the flour, baking soda, salt.
6. Mix in the coconut and white chocolate chips.
7. Roll dough into balls and place on prepared baking sheets. Bake for 12 minutes. Do not overbake if you want your cookies to stay soft and chewy!

*Yield: Approximately 30 cookies