7.01.2015

White Chocolate Coconut Key Lime Cookies


Oh happy day! My fellow food blogger Zainab of Blahnik Baker is having a baby boy and today, the food blogosphere is throwing her a virtual baby shower! Hip hip hooray!


Virtual baby showers are the best. All the secret planning and gathering of recipes is so exciting! But my favorite part is when said blogger wakes up to find the interwebs celebrating them. I think we need to get close family and friends involved in these things because it would be GOLDEN to capture that very moment they log on to their computer and realize what's going on! I know I would FLIP OUT.

There's only one negative thing to having a virtual baby shower and that is not being able to eat any of the amazing dishes/desserts your food blogger friends have come up with. It's legit cry worthy. If you don't believe me, just check out the links below. Seriously, cry worthy.

Blackberry Coconut Cupcakes, by Baking a Moment 
  Blueberry Coconut Meusli Bars, by The Spiffy Cookie 
  Caramel Coconut Cluster Bars, by Eats Well with Others 
  Chocolate Coconut Cake, by Brunch with Joy 
  Coconut Cake, by I am Baker 
  Coconut Cream Pie Ice Cream, by The Recipe Rebel 
  Coconut Energy Bites, by The Kitchenarium 
  Coconut Key Lime Angel Food Cake Roll, by Flavor the Moments 
  Coconut Key Lime Pie Cookie Bars, by Two in the Kitchen 
  Coconut Key Lime Macarons, by Life Made Sweeter 
  Coconut Pineapple Banana Smoothie, by The Bitter Side of Sweet 
  Coconut Pineapple Fried Rice with Shrimp, by Healthy Nibbles and Bits 
  Coconut Sweet Potato Muffins, by Luci's Morsels 
Key Lime Coconut Button Sandwich Cookies, by Culinary Concoctions by Peabody 
  Key Lime Coconut Pound Cake, by Grandbaby Cakes 
  Lavender Coconut Macarons, by Broma Bakery 
  Mango Coconut Donuts, by Chez Catey Lou 
  Mango Coconut Smoothie, by Jessica in the Kitchen 
  Mango Summer Cake, by Keep it Sweet Desserts 
  Mini Coconut Cream Pies, by Hip Foodie Mom 
  Pina Colada Pie, by Life, Love, and Sugar 
  Skinny Blueberry Lime Scones, by Club Narwhal 
  Spiced Lentils with Toasted Coconut, by This Gal Cooks 
  Toasted Coconut Banana Meringue Pie, by The Sweet {Tooth} Life 
  Tropical Pineapple Coconut Sangria, by Shared Appetite

But let's talk about what I brought to the party because today is a happy day, no tears allowed! Zainab is a huge fan of coconut so I baked up these tropical white chocolate coconut key lime cookies! It is a GLORIOUS combination, y'all.


I wanted to sniff the cookie dough forever. Literally, they should make a candle that smells like this cookie dough. It's beautiful.

And I knew if the cookie dough smelled that good, the cookies would not disappoint. And they sure didn't!


They baked up soft and chewy, and some of the white chocolate chips actually got a bit crispy in the oven which added some crunch and made these ten times more delicious. I had to give these away to my co-workers because there was no way I would be able to resist eating the whole batch. Especially since it's Ramadan and I'm fasting all day...I'm basically a beast unleashed at night.


A special thank you to Alice, Jocelyn, and Allie for organizing this baby shower, I'm so fortunate to have been able to be a part of it!

White Chocolate Coconut Key Lime Cookies

Yield: 24 cookies
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Ingredients:

2 and 1/2 cups all-purpose flour, plus more as needed
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, room temperature
1/2 cup coconut oil, room temperature
1 cup granulated sugar
3 teaspoons key lime zest
2 tablespoons packed dark brown sugar
pinch of vanilla powder ( or 2 teaspoons vanilla extract)
2 large eggs, room temperature
1 cup white chocolate chips, plus more for topping

Directions:

Preheat oven to 350 degrees F.

In a medium-sized bowl, whisk together flour, baking soda, and salt. Set aside.

In another bowl, using an electric hand mixer (or in a stand mixer fitted with the paddle attachment), beat together butter and coconut oil until well-combined.

Measure out sugar into a small bowl. Add key lime zest. Using your fingers, work the zest into the sugar until sugar is moist and fragrant. This step will release the oils of the zest and flavor the sugar.

Add flavored sugar, brown sugar, and vanilla to the butter/coconut oil mixture and beat together until well-incorporated. Add eggs, one at a time, beating after each addition until thoroughly combined.

Using a rubber spatula, fold in dry ingredients. If you find that the cookie dough is too moist, add more flour, 1/4 cup at a time, until the cookie dough is not sticky to the touch.

Scoop out balls of dough using a medium cookie scoop and place on a non-stick baking sheet. Top with additional white chocolate chips.

Bake in preheated oven for 7-8 minutes or until edges are light golden brown. Let cool on baking sheets for 1-2 minutes, then transfer to a wire rack to cool completely.

Slightly adapted from Baker By Nature
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