Ingredient Notes
Flour Baking Soda Salt Butter – unless you have a food intolerance, I recommend real (salted) butter. This recipe uses melted butter, but you don’t want it piping hot! You’ll want to microwave until just barely melted and then let it cool for a few minutes before using it in your recipe. Brown Sugar – use light brown sugar for this recipe. White Sugar Egg – you’ll use one large egg, plus one additional egg yolk. Vanilla Extract White Chocolate Chips – you could alternately chop up a bar of white chocolate. Macadamia Nuts – look for macadamia nuts in the snack section of the grocery store. They usually sell them in small bags or tubs for snacking in the perfect amount. If you find a good priced package that’s plus or minus an ounce of the 5oz this recipe calls for, that’s totally okay. Shredded Coconut– I use the bagged shredded, sweetened coconut found in the baking aisle of the grocery store. If you’d prefer to use a natural unsweetened shredded coconut, I’m guessing that would be okay too since there’s plenty of sweetness in the cookie. Lime Zest – I love both the color and flavor of fresh lime zest in this recipe. If I’ve been short, I’ve also sometimes tossed in some True Lime, which helps to amp up that lime flavor. If you love lime, feel free to add lots of zest, if you want just a hint, you can add less! You won’t be using the lime juice in this recipe, so put those in an airtight container and squeeze them on some tacos for dinner.
How to Make Coconut White Chip Cookies
These cookies will be soft in the centers and nice and chewy on the outer part. Make sure you read my tips below for cookies that look as beautiful as they taste!
