Well, another Ravens loss, and that means another day in the kitchen for Erin. Actually, it helps my nerves while I'm watching the game. The family likes it because my attention is semi-diverted and I'm not shouting at the television quite as much. Besides, if I get my frustrations out in the kitchen, it'll save Jack from having to deal with a moody Erin, so really I'm helping his sanity too - ha ha! So this week I poked through the cupboard to see what I had on hand. It was either straight up chocolate chip cookies, chocolate chip caramel cookies, homemade marshmallows, or these. I decided to spice things up and try something different, so white chocolate, coconut, lime cookies it is! These cookies include the zest of the lime. That's the outside, green part. You'll want to use something like a microplane to shave the zest fine. Feel free to omit it if you want, just know you'll lose some of that awesome limey flavor.

½ cup butter, softened
½ cup butter-flavored shortening
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 tsp coconut extract
1 tsp vanilla extract
zest and juice of 1 lime
1½ cups all-purpose flour
1 tsp baking soda
1½ tsp ground cinnamon
¼ tsp salt
3 cups rolled oats
1 cup flaked coconut
1 bag white chocolate chips

1 cup powdered sugar
zest of 1 lime
juice of 1 lime

Preheat oven to 350° F.

In a large bowl, cream together the butter, shortening.

Add in brown sugar and white sugar.

In a small bowl beat eggs, coconut extract, and vanilla extract.

Add to butter/sugar mixture.

Beat in lime zest and juice.

Combine the flour, baking soda, cinnamon, and salt; stir into the sugar mixture. Mix the oats, coconut, and white chocolate chips. Form mixture into walnut-size balls, flatten into patties, and place on an ungreased cookie sheet lined with parchment paper.

Bake 10 to 12 minutes, until light and golden. Do not overbake. Let cookies cool for 2 minutes before removing from cookie sheets to cool completely.

Stir together powdered sugar, lime zest, and lime juice. Drizzle over cookies.

Store in an airtight container.

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~ Erin