Sunday, April 1, 2012

Key West Dreamin': Key Lime Coconut Cookies



I'm back! March was a brutal month, with way too much going on at school. I was just way too tired to bake or blog. But now, all that's over with and spring is here! I'm especially excited because spring break begins in four days.... can't wait!

The weather here in NYC has been warm this past month. I swear we hit 80 a few days. The warm weather gets me thinking of summer and a glorious two whole months off of school. For the past few years, my husband and I have driven down south to visit my family, making stops in Pinehurst, NC to visit my grandparents and in Miami to visit my brother. It's so much fun taking in the sites and exploring along the route. A few times, we've made the trip down to the Southernmost Point in the USA, Key West, FL. The island holds a special place in my heart... beautiful sunsets, mojitos, Key lime pie, warm weather, and the most relaxed atmosphere I've ever encountered.
So while I was dreaming of the summer and Key West, I thought I'd try and bake a cookie to capture the essence of this dream-like place. I decided to go with a Key lime, coconut and white chocolate chip combination.
I used my basic chocolate chip cookie dough recipe, but tweaked it a bit for some Key West flavor.

Key Lime Coconut Cookies

Preheat your over to 325 degrees now

  • 3/4 cup salted butter (melted)
    2 cups bread flour
    1/2 teaspoon baking soda
    1/2 cup granulated sugar
    1 cup packed light brown sugar
    1 large egg (make sure it's large, not extra large or jumbo!)
    1 large egg yolk
    2 tablespoons key lime juice (it's better than regular lime juice)
    1 tablespoon vanilla extract (use good quality, pure extract)
    1 bag white chocolate chips or chunks
    1 1/2 cups of shredded, sweetened coconut (I may have added a bit more)

  • Directions:
  1. Sift together the flour and baking soda into a bowl and set aside.
  2. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed until well-mixed.
  3. Whisk together the whole egg, the egg yolk, lime juice, and vanilla extract in a measuring cup or separate bowl. Never crack eggs over your dough/batter in case a loose shell gets in the mix!
  4. On a low mixer speed, slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  5. Gradually pour in the dry ingredients, stopping a couple of times to scrape down the sides of the bowl.
  6. Once the flour is worked in, drop the speed to "stir" and add the coconut and white chocolate chips.
If you want larger cookies (like mine in the photo), scoop the dough using a 1/4 measuring cup. For smaller cookies, use a cookie scoop (a good rounded tablespoon). Make sure your cookie sheets are either lined with a Silpat or parchment paper. You should be able to fit about 6 cookies per sheet.

Bake the cookies for 15-17 minutes. Check them at 15 minutes, but they most likely will need a few more minutes.
Hope you enjoy! Only about three more months until we'll be enjoying the Conch Republic!

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