Coconut and Lime Cookies

Coconut and Lime Cookies

There are a few things about the coconut lime flavor that I love, mostly the flavor reminds me of a tropical setting, and that’s pretty much all it takes to make me think of my wife. (this happens on many subjects, what can I say? I love the woman)

Some of the other things include a Candle from Yankee Candle (lime in the coconut, it’s amazing!) A song by several different musicians (Put the lime in the coconut) and last but not least, there’s a drink with lime and coconut that’s also not half bad.

This cookie method is pretty normal, it follows the “snickerdoodle” family of cookies as the dough is rolled in sugar before it’s baked.

What you’ll need:

2 3/4 cups all-purpose flour

1 Teaspoon baking soda

1/2 Teaspoon baking powder

1/2 Teaspoon salt

1 cup butter, softened

1 1/4 cups white sugar

1 egg

1/2 Teaspoon vanilla extract

1 Teaspoon lime zest, minced

3 Tablespoons lime juice

1/2 cup unsweetened toasted coconut

For the recipe:

Preheat your oven to 350*

In a medium bowl, sift the Flour, Baking soda, Baking powder and Salt.

In a larger bowl add the sugar and the room temperature butter.

Using a hand mixer, cream (or mix) the butter and the sugar together until the mixture becomes light and fluffy. It should take about 3 minutes.

Once the mixture is thoroughly combined, add the Lime Zest, Lime Juice, Egg and Vanilla Extract.

Beat on medium until the mixture is combined.

Now, were going to slowly add the flour mixture to the creamed butter. Once the flour and butter has been combined, add the toasted coconut.

Using a medium cookie scooper, scoop out 12 cookies and roll them in granulated sugar. Place the cookies, flat side down on a greased cookie sheet.

Bake each batch of cookies for 9 minutes. If you follow this, you’ll have slightly underbaked cookies, which I prefer, if you want overbaked cookies, cook for 10 or 11 minutes per batch.

The cookies will appear very puffed up when you remove them from the oven, but they will deflate and flatten out nicely once they cool off.

Serve with Ice Cold milk.. or perhaps something that has rum in it!


recipe modified from here

Nestle’s Toll House Cookies

Nestle’s Toll House Cookies

Nestle’s Toll House cookies. That name should trigger childhood happiness and the wanton lust, that only warm, gooey chocolate chip cookies can bring.

Yes, I like to stack my cookies.

The recipe for Toll House Cookies dates back to 1930, credit goes Ruth Graves Wakefield, the story goes like this: Wakefield was attempting to make chocolate cookies, however she was out of Baker’s Chocolate. So being the crafty woman she was, she substituted semi sweet pieces of Nestle Chocolate hoping they would melt. Of course, the chocolate did not melt so instead of chocolate cookies, Wakefield ended up with chocolate chip cookies. Supposedly, Wakefield sold this recipe to nestle, for a lifetime supply of chocolate chips!

I’m going to include this recipe, because I enjoy baking the cookies. However, I am aware that this recipe is all over the place. You can even find it on the back of the pack of chocolate chips.

After taking this picture, I realized the recipe for Toll House cookies does not call for Baking Powder. Strange huh? Oh, and yes. I used the sea salt. 😛

To start, take room temperature butter and cream it together with white sugar and brown sugar until the mixture is combined and light yellow. Add vanilla extract.

In a separate bowl, add flour, sea salt, cinnamon (shocked?) and baking soda. Please sift this mixture, it makes a difference (I use a mesh strainer to sift.)

Slowly add the flour mixture to the butter mixture, making sure to scrape the bottom and sides in between adding more flour.

Now you stop using a hand mixer, or your stand mixer. I prefer to add the chocolate chips and fold them in by hand. It’s just a better practice for not destroying your precious chocolate chips.

♪ It's so hard, to resist the urge, of eating you. ♪

Drop by spoonful onto a cookie tray (or sheet pan, or random pan you have in your cupboards) I actually use a #40 ice cream scoop for most of my cookies. Bake for 12 minutes and you should have cookies that look similar to these.

Quick get the milk, we have some work to do...

Make like the caption says, turn off the television, take the phone off the hook, put some music on (Kenny G or Drake, whatever is your cup of tea) and enjoy.

  • I’m serious, I used sea salt in the cookies.
  • I’m also serious about the cinnamon (if you read), just a pinch will have people making outrageous claims about these cookies.
  • Toll house cookies never seem to be a picturesque type of cookie. But they are some of the best tasting around.
  • Also, Nestle just released a Dark Chocolate chip, naturally with Lily loving dark chocolate, I had to try them.
  • Salted or unsalted butter, that’s not a big deal. Just make sure you are using butter, not applesauce, or margarine or vegetable spread. Use butter, please.
  • The recipe on the back of the package suggests baking for 20 minutes. I don’s see how that’s possible, as mine were completely finished at 12 minutes.
~Special thanks to my wife, Lily. for always catching what I cannot.