These soft, sweet and tart island cookies are loaded with lime, coconut, macadamia nuts, and white chocolate chips. They take just 15 minutes to prep with NO chilling!
Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
In a large bowl using an electric mixer, cream together butter, sugar, and lime zest until fluffy and well-combined.
1 cup unsalted butter, 1 ½ cups granulated sugar, 2 Tablespoons fresh lime zest
Add egg and lime juice and stir until incorporated
2 Tablespoons lime juice, 1 large egg + 1 large egg yolk
In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
3 ½ cups cake flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon table salt
With mixer on low-speed, gradually stir dry ingredients into butter mixture.
Add chopped chocolate, Macadamia nuts, and toasted coconut and stir until combined.
6 oz coarsely chopped white chocolate bar, ½ cup coarsely chopped Macadamia nuts, 1 cup toasted coconut
Drop cookies by heaping 1 ½ Tablespoon-sized scoop onto prepared baking sheet. Gently flatten by lightly pressing down with fingers (if dough is sticky, use wet fingers).
Transfer to 350F (175C) oven and bake for 12-14 minutes. Allow cookies to cool for 5 minutes on baking sheet before transferring to cooling rack to cool completely.
Notes
Flour
Cake flour yields a softer, cakier cookie, which works nicely with these add-ins. You may substitute all-purpose flour instead, you would need 3 ¼ cups all-purpose flour or 400g.
Storing
Store in an airtight container at room temperature for up to 3 days.