Key Lime and White Chocolate Chip Cookies
A delectable combination of tart and sweet in one cake-y bite! These Key Lime and White Chocolate Chip Cookies are made from white chocolate chips, key lime zest and juice and shredded coconut. A key lime glaze make them even more decadent! Truly a perfect summer dessert! Here is an easy dessert recipe for Key Lime and White Chocolate Chip Cookies.
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
1 Tbs. lime zest
1 3/4 cups flour
1 Tbs. sweetened shredded coconut
1 tsp. baking powder
1/2 tsp. salt
1 whole egg (room temperature)
1 egg yolk (room temperature)
1/4 cup Key lime or lime juice (room temperature)
1 cup white chocolate chips
1/2 tsp. pure vanilla extract
3/4 cup confectioners’ sugar
3 tsp. lime zest
2 Tbs. Key lime or lime juice
Preheat oven to 325 degrees F; Place oven rack in the center of oven. Line two baking sheets with parchment paper. Set aside.
In a bowl, whisk together the flour, salt baking powder and coconut, until thoroughly combined. Set aside.
In another bowl, infuse the sugar with the lime zest by rubbing the two ingredients together with your clean finger tips or the palms of your hands, until very fragrant and the sugar and zest are well combined.
In a large bowl cream the butter using a mixer until smooth. Turn the mixer on low and gradually add the sugar and lime zest mixtures to the butter. Once all of the sugar had been added, increase the speed to medium-high and beat for 2 minutes. Scrape the sides of the bowl as needed.
In a small bowl, whisk together the egg and egg yolk and add into the butter and sugar mixture. Continue beating with mixer on low until thoroughly combined. Add the vanilla extract and combine thoroughly.
With the mixer on low, gradually add the flour into the wet ingredients. Mix until just combined.
Add the lime juice and mix until just combined. Avoid over mixing. Fold in the white chocolate chips using a spoon.
Use spoon or ice cream scooper to drop balls of dough onto the prepared baking sheet, leaving about 2 inches between each dough ball.
Bake for about 14 minutes or until cookies look dry on top and are lightly golden on the bottoms. Let cookies rest on the sheet for about 2-3 minutes and then transfer into a rack to cool completely.
While waiting for the cookies to cool, make the glaze by combining the confectioner’s sugar, lime zest and lime juice in a small bowl. Mix thoroughly until smooth with good spreading consistency. If the mixture is too runny, add a bit more powdered sugar.