I hope everyone had a lovely Memorial Day Weekend. I sure did. The weather was gorgeous all weekend long which certainly lifted my spirits and made for really nice driving (and eased the pain at the gas pump!).
I ate a bunch of good food, visited my Dad's grave with my Mom so we could do a little gardening/weeding there, made a delicious Summer Berry Pie with the flakiest hand made crust ever, and played a bunch of baseball with my nephew. All in all, a really nice weekend.
This weekend, in addition to making a run down to New York City yesterday to meet up with my friend Jason (one of my favorite people) and his girlfriend who were visiting from Seattle, I made some cookies. Coconut Lime Chocolate Chip Cookies. I made these cookies to help Rachel from Coconut & Lime celebrate her blog anniversary and 700th post (and those are all original recipes, folks). Congrats, Rachel! You've been going strong since 2004 and we want you to keep up all the great work.
At first, I think I was a little disappointed because I wanted the cookies to be thicker; however, after eating a few out of the freezer when I got home last night from New York City, I changed my mind. These cookies may be rather flat, but they have a crisp outer edge and are still very very chewy. I used lime zest and juice along with toasted coconut and dark chocolate chips. I was worried the lime flavor would be too weak; however, it really wasn't. I am pleased, as it is a very nice cookie. I would still like to experiment to create a chunkier version, though. I also baked a variation of this recipe: Coconut Lemon White Chocolate Chip Cookies. For some reason, I liked the Lime version best, but the Lemon version is also tasty. Enjoy!
Lime Coconut Dark Chocolate Chip Version
1 1/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick), room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla
1 tablespoon grated lime zest
1 1/2 tablespoons fresh lime juice
1 cup toasted sweetened coconut
1 cup dark chocolate chips
Preheat oven to 350 F. In a medium bowl, mix flour, baking soda, and salt with a whisk. Set aside. Cream butter and sugars together in a stand mixer using the paddle. Add the egg, vanilla, lime zest, and lime juice. Mix to fully incorporate. Then, add the flour in 2-3 stages. Do not over mix. Add the coconut and chips by hand. Mix with a wooden spoon. Chill dough for about 15-20 minutes in fridge. Drop by teaspoon onto an ungreased cookie sheet for 10-12 minutes or until golden brown. Do not over bake or the cookies will be very crisp. Leave on cookie sheet for one minute before transferring to a cooling rack. Makes roughly two dozen cookies.
Lemon Coconut White Chocolate Chip Version:
Substitute:
1. lemon zest for lime zest
2. 1 teaspoon lemon extract or 1 1/2 tablespoons fresh lemon juice for lime juice
3. White chocolate chips for dark chocolate chips
