Tropical Lime-Coconut Cookies

These extra crispy, lime-powered cookies are perfumed with unsweetened coconut. They are a great snack or an accompaniment to vanilla ice cream. I use Boyajian lime oil, which can be found online or in gourmet food markets.

Tropical Lime-Coconut Cookies
Make 36 to 42 cookies

1 cup plus 2 tablespoons all-purpose flour
3/8 teaspoon baking soda
1/4 teaspoon sea salt
8 tablespoons (1 stick) butter, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
3/4 teaspoon lime oil
1 cup premium white chocolate morsels
1/2 unsweetened coconut, chopped fine

Sift flour, baking soda and salt in small bowl. Set aside.

In a mixer with sped set to high, beat butter and sugars 1 to 2 minutes, until creamy. Add egg and lime oil. Beat 1 to 2 minutes until fluffy. Set mixer speed to low. Gradually add flour mixture, mixing thoroughly. Stir in chocolate chips and coconut. Put dough in airtight container and chill for 2 hours or overnight.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using a medium scoop (#50), drop dough onto cookie sheet, spacing 2 1/2 inches apart. Bake for 12 to 14 minutes, until cookies are golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Store cookies, in an airtight container, at room temperature for up to 1 week.