Description
Delight in these tropical-inspired Toasted Coconut + Lime Curd + Macadamia Nut Cookies that combine a buttery, tender cookie base with the vibrant zing of lime curd and crunchy macadamia nuts. Perfectly baked to golden edges and topped with a tangy surprise, these cookies offer a balanced blend of sweet, nutty, and citrus flavors that’s sure to brighten any dessert table.
Ingredients
Scale
Cookie Base
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-Ins and Toppings
- 1/2 cup toasted shredded coconut
- 1/2 cup chopped macadamia nuts
- 1/2 cup lime curd (store-bought or homemade)
- Extra toasted coconut and chopped macadamia nuts for topping (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes using a hand or stand mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, creating a smooth, cohesive batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which can make the cookies tough.
- Fold in Coconut and Nuts: Carefully fold the toasted shredded coconut and chopped macadamia nuts into the dough, ensuring they are evenly distributed throughout.
- Shape Cookies: Using a tablespoon scoop, portion out balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Create Indentations: Press a shallow indentation into the center of each dough ball using your thumb or the back of a spoon to create room for the lime curd later.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden brown, indicating they are cooked through without drying out.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Fill with Lime Curd: Once cooled, fill each indentation with about 1 teaspoon of lime curd, adding a tangy burst of flavor to each cookie.
- Garnish (Optional): Sprinkle extra toasted coconut or chopped macadamia nuts on top for an appealing texture and presentation.
Notes
- To toast coconut, spread shredded coconut evenly on a baking sheet and bake at 325°F for 5 to 8 minutes, stirring once halfway through for uniform toasting.
- Store cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical-Inspired
