1/2teaspoonflaky sea salt, more to sprinkling on top, if desired
1cupcoconut oil, at room temperature (it should be solid but scoopable)
1cup+ 2 tablespoons granulated sugar
1/2cuplight brown sugar, packed
3teaspoonslime zest, finely grated
2teaspoonspure vanilla extract
2large eggs, at room temperature
12ouncessemi-sweet or dark chocolate, chopped into chunks
3/4cupcoconut 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 ;)