LIME COCONUT-MACADAMIA OATMEAL COOKIES

Recently I shared a recipe for Lime-Coconut Oatmeal Cookies that featured the always lovely and tasty Craisins. This week, I substituted macadamia nuts for Craisins. And, oh, are they good!

Lime-Coconut-Macadamia Oatmeal Cookies 2

6 tbsp unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated white sugar

1 egg

1 tsp pure vanilla extract

zest of 1 lime, divided

2 tbsp fresh lime juice

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1-1/4 cups shredded sweetened coconut, divided

1-1/2 cups old-fashioned oats (not quick cooking)

1 cup coarsely chopped macadamia nuts, divided (since I used roasted and salted macadamias, I cut back on the salt in this recipe)

1/2 cup all-purpose flour

1) Preheat oven to 350 degrees

2) In large bowl, cream butter and both sugars with mixer on high speed until light and fluffy

3) On medium speed, beat in egg, vanilla, lime zest (save a large pinch for cookie tops after baking), lime juice, baking powder, baking soda, and salt

4) Beat in 1 cup coconut (reserving 1/4 cup) and oats; stir in 3/4 cup macadamia nuts (reserving 1/4 cup), and flour (dough will be on the moist side)

5) Drop dough by tablespoonfuls onto cookie sheet, press a pinch of coconut and a couple pieces of reserved macadamia nuts into tops; bake 10-12 minutes until cookies are golden but still soft

6) Remove from oven and transfer cookies to wire rack; when cool, scatter with tiny pinches of reserved lime zest; enjoy!

Makes: 2 dozen cookies

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/29/12

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LIME-COCONUT OATMEAL COOKIES

Well, yum! When I decided to concoct something (the warming weather made me do it), little did I know these cookies would be such a hit. Since it’s hard to go wrong with oatmeal cookies, especially those that have both a soft and crispy side, that’s where I started. And ended. Why try to improve on perfect, hmm? The addition of Craisins added a lovely “pop” to the cookies, but I imagine they would be delicious without.

Lime-Coconut Oatmeal Cookies

6 tbsp unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated white sugar

1 egg

1 tsp pure vanilla extract

zest of 1 lime, divided (save a large pinch for cookie tops after baking)

2 tbsp fresh lime juice

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1-1/4 cups shredded sweetened coconut, divided

1 cup Craisins + 2 tbsp for cookie tops (Craisins are optional, but oh-so-good and talk about pretty!)

1-1/2 cups old-fashioned oats (not quick-cooking)

1/2 cup all-purpose flour

1) Preheat oven to 350 degrees

2) In large bowl, cream butter and both sugars with mixer on high speed until light and fluffy

3) On medium speed, beat in egg, vanilla, lime zest, lime juice, baking powder, baking soda, and salt

4) Beat in 1 cup coconut (reserving 1/4 cup for cookie tops), Craisins, and oats; stir in flour (dough will be on the moist side)

5) Drop dough by tablespoonfuls onto cookie sheet, press a pinch of reserved coconut and 2 Craisins into tops; bake 10-12 minutes until cookies are golden but still soft

6) Remove from oven, scatter tiny pinches of reserved lime zest on each cookie; transfer cookies to a wire rack and let cool

Makes: 2 dozen

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/23/12