FROM OUR BAKERY
Ingredients
Instructions
- Preheat the oven to 400° F.
- Cream together the cold cubed butter, sugars, and fresh lime zest in either a large bowl with an electric hand mixer or with a stand mixer.
- Add the eggs and vanilla. Scrape down sides of bowl with a rubber spatula and mix well on medium speed.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
- Add dry ingredients into the wet ingredients, and mix until just combined (see notes for texture).
- Add in the white chocolate, macadamia nuts, and shredded coconut. Mix until evenly distributed.
- Divide the dough into eight 6oz portions.
- Roll into loose dough balls, place cookies onto the baking sheet, and bake for 12-14 minutes (cookies should no longer be shiny on the exterior).
- Let cookies rest on the tray at least 30 minutes to allow to set up. These are intentionally VERY gooey, and when cool, they stay soft for a week plus!
Notes
- We highly recommend using our weight measurements for best results. Cups are provided but final weight can vary greatly.
- Cold butter is important in keeping these cookies thick and soft.
- When mixed, the dough should be a bit like playdough, but lightly tacky. If the dough is VERY wet, you can add flour 1TBSP at a time.
- We prefer to use parchment sheets and light aluminum baking pans to help keep cookies from spreading and the bottoms from getting too dark.
- Internal temp (of dough, not mixins) should read at least 160°.
- These cookies freeze GREAT. Put into an airtight container or ziploc bag and pull out anytime you crave something delicious!
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