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.
- 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
- Preheat oven to 350F and grease baking sheets with nonstick spray or line with silicone baking mats.
- In a bowl, stir together the flour, baking soda and salt. Set aside.
- 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.
- Add the egg, egg yolk, vanilla and lime zest. Mix until fully incorporated.
- Reduce mixer speed to low and slowly add in the flour, baking soda, salt.
- Mix in the coconut and white chocolate chips.
- 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