Description
These Toasted Coconut + Lime Curd + Macadamia Nut Cookies are a delightful tropical treat combining the sweet crunch of toasted coconut and macadamia nuts with the tangy brightness of lime curd. Perfectly soft and subtly sweet, these cookies offer a unique flavor and texture experience that’s ideal for dessert or an indulgent snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded sweetened coconut, toasted
- 3/4 cup macadamia nuts, roughly chopped
Lime Curd & Garnish
- 1/2 cup lime curd (store-bought or homemade)
- Extra toasted coconut for garnish (optional)
- Extra chopped macadamia nuts for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add eggs and vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agents and seasoning evenly.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in toasted coconut and nuts: Gently fold the toasted shredded coconut and roughly chopped macadamia nuts into the dough for a textured and flavorful cookie base.
- Shape cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to give room for spreading during baking.
- Indent cookies: Use your thumb or the back of a spoon to gently press a small indent into the center of each cookie. This will hold the lime curd after baking.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers are set.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes; this helps them set before transferring to a wire rack to cool completely.
- Add lime curd and garnish: Once the cookies are completely cooled, spoon a small amount of lime curd into each cookie’s indent. Optionally, garnish with extra toasted coconut or chopped macadamia nuts for additional texture and presentation.
Notes
- For enhanced lime flavor, add 1 teaspoon of freshly grated lime zest to the dough.
- Because of the lime curd topping, store finished cookies in the refrigerator to keep them fresh and prevent the curd from spoiling.
- Let cookies come to room temperature before serving for the best texture and flavor experience.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for about 5 minutes, stirring occasionally, until golden and fragrant.
