Mmm… these coconut key lime chocolate chunk cookies are SO flavorful! Sure to be a new favorite!
I order groceries online and occasionally the shopper will make a mistake (hey – we’re all human) and buy me one POUND of something… instead of just one. This happened last week with limes, so naturally I started dreaming up some lime recipes to share with you! Honestly, the mixup was a blessing in disguise, because I’ve been wanting to give this flavor more attention. So all week I’ve been testing perky, party pleasing recipes like key lime pie, guacamole (my recipe is INSANE), and margaritas. Also, I made shrimp burgers the other night (with sriracha lime mayo!!!) and OMG. Would you want to see that recipe here?
But out of all the fabulous recipes, my favorite was a humble batch of coconut key lime chocolate chunk cookies. The subtle coconut flavor is incorporated by using coconut oil as our base, and then adding a handful of toasted coconut into the cookie dough. In addition to that, the cookie dough has a kick of fresh lime flavor thanks to lime zest. And plenty of gooey chocolate chunks in every bite! I used my favorite chocolate for cookies: Lindt 70%! SO GOOD IN THESE COOKIES! It’s nice and bold, without being bitter or overwhelming.
Tips and Tricks for Recipe Success:
- Feel free to use key limes or regular limes! Both will work 🙂
- You’re going to want to make sure your coconut oil is at room temperature, meaning it’s completely solid (but scoopable). If it’s too soft your cookies will melt while baking.
- You’ll also want your eggs to be at room temperature. To quickly bring cold eggs to room temperature, simply place them in a bowl of warm water for 15 minutes. Just be sure you don’t use hot water!
- Fresh lime zest is a must for these cookies and I don’t recommend using lime extract in its place.
- For best results, toast your coconut before adding it to the cookies! This adds depth of flavor.
- I prefer chocolate chunks, but chocolate chips may be used!
- To freeze the cookie dough, prepare the cookie dough as directed in the recipe. Then shape the cookie dough into balls, then place them on a parchment paper lined baking sheet. Freeze for about an hour, or until solid, then transfer into a freezer safe zip-top bag, squeeze out any excess air, and freeze for up to 3 months.
- To bake the frozen dough, place frozen cookie dough balls on a lined baking sheet, leaving a few inches in between for spreading, and bake as directed above, adding a couple of extra minutes to the bake time to make up for their frozen start.
With their beautiful presentation and perky yet decadent flavor, I see these cookies being a hit at all of your Summer parties and barbecues! And because I’m a crazy person… I’m already dreaming about making them at Christmas.
If you try this recipe for Coconut Key Lime Chocolate Chunk Cookies, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! ♥
Coconut Key Lime Chocolate Chunk Cookies
Yield 2 dozen
Mmm... these coconut key lime chocolate chunk cookies are SO flavorful! Sure to be a new favorite!
- 2 and 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon flaky sea salt, more to sprinkling on top, if desired
- 1 cup coconut oil, at room temperature (it should be solid but scoopable)
- 1 cup + 2 tablespoons granulated sugar
- 1/2 cup light brown sugar, packed
- 3 teaspoons lime zest, finely grated
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 12 ounces semi-sweet or dark chocolate, chopped into chunks
- 3/4 cup coconut flakes, toasted and cooled
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, cornstarch, baking soda, and sea salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric whisk, combine the coconut oil, both sugars, lime zest, and the vanilla extract; beat on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Gently fold in the flour mixture with a sturdy rubber spatula or wooden spoon, stirring only until the flour begins to disappear. Fold in the chocolate chunks and toasted coconut.
- Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Bake, one sheet at a time, for 10-12 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the baking sheet (placed on top of a cooling rack) before transferring them to the rack to cool completely. Or... eat them warm 😉