It’s been feeling like summer around here. We are watching a lot of baseball. Let me clarify, we are watching a lot of 7 year olds play baseball! Still, it is the all American sport and is great to watch no matter what the age of the players. My son is having a great season. He thinks they are undefeated. I cannot say as I am rarely paying attention to the score. I’m not apathetic, I just lose focus. While watching the game, I also have to use my spider sense to be sure my daughters are not rolling in the mud, dumping sand on one another, or running off to where I can’t see them. Also, I like to be social and chat with the other parents. It’s a long season, may as well get to know each other. Finally, just like at any baseball game, I like to snack. To our last game, I brought key lime cookies. They were a hit (no pun intended). Besides baseball, nothing says summer like key lime. Am I right? These were studded with white chocolate chips and toasted coconut. While the key lime flavor in the cookies was subtle, it stood out more in the glaze. Did they need to be glazed? Heck no, but why not go for it! They are sweet from the white chocolate, nutty from the coconut and tart from the key lime. A winning combination in my opinion! Just like my son’s baseball team (in his opinion!)
White Chocolate Key Lime Cookies with Toasted Coconut
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 tsp vanilla extract
3 Tbs Key Lime Juice ( such as Nellie and Joes)
2 eggs, lightly beaten
1 tsp salt
1 tsp baking powder
2 1/2 cups flour
12 ounces white chocolate chips
1 1/2 cups toasted coconut *
Preheat oven to 350.
Cream the butter and sugars together until smooth. Add vanilla, key lime juice and eggs until light and creamy.
In a separate bowl, combine flour, salt, baking soda and baking powder. Add to wet ingredients and mix until well combined. Stir in coconut and white chocolate chips. Scoop by tablespoons onto a lined cookie sheet. Bake 11 minutes. Let stand on baking sheet for one minute before removing to wire rack to cool.
* to toast coconut: spread coconut evenly in one layer on a foil lined baking sheet. Toast in a 300 degree oven for 20 minutes, stirring after 5 minutes.
For the glaze:
1 cup powdered sugar
3 Tbs milk
3 Tbs key lime juice.
Whisk all ingredients until smooth and desired consistency is reached. Drizzle over cooled cookies.