CC & L Cookies

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 sticks butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • juice of 2 limes and zest of 1 lime (zest of other lime reserved for topping)
  • 2 teaspoons vanilla
  • 1 cup rolled oats
  • 3/4 cup shredded sweetened coconut 
  • 1 cup white chocolate chips
Topping:
  • 2 cups melted white chocolate
  •  3/4 cup toasted coconut
  • zest of 1 lime
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together the baking powder, baking soda, flour and salt. 
In a large mixing bowl, cream the butter and sugars together until light and fluffy with mixer. 
Beat in the eggs and vanilla and lime juice.
Add the dry ingredients and beat until just combined. Fold in the oats, shredded coconut and white chocolate chips.
 Drop tablespoon sized batter 2 inches apart onto parchment paper-lined sheet pans. 
Bake in a preheated oven for about 10 minutes until the bottoms of the cookies are golden brown. Remove from oven and cool completely. Makes approx. 24 cookies.

While cookies are cooling toast your coconut in a pan over medium-low heat.
Watch this carefully because once it starts toasting it will burn quickly.
Remove from heat once toasted.
When coconut is cooled mix in the zest of one lime.
When cookies have cooled melt white chocolate for topping in microwave according to directions on package.
Spread approx. 1 teaspoon of white chocolate on top of each cookie and while chocolate is wet sprinkle with coconut/lime topping.
Let chocolate set and enjoy!
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