Lemon Lime Cashew Coconut Cookies

Oh my goodness! Lemon Lime Cashew Coconut Cookies will melt in your mouth with a little bit of sweet and tart. Best summer cookie features grated lemon, lime jest, lemon lime juice, white chocolate chips, chopped cashews, sweetened coconut all in a butter cookie base.

Using a butter sugar cookie as the base recipe, helped provide a solid cookie. I used a gluten free flour thinking I could make these gluten free, however, I needed to add the all purpose flour. The cookie dough needed the structure of the flour to bake correctly. Testing to see how a single cookie would bake, I discovered the cookie dough spread too much during baking. Therefore, I added the additional flour. The gluten free was too thin for my dough. I am sure there is a solution for baking with gluten free flour perhaps someone will let me know.

How to Make Lemon Lime Cashew Coconut Cookies

Grate two lemons, and two limes with microplane. Set zest aside while you squeeze the juice of both fruits for the cookie dough.

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside while you make the cookie dough.

In a large mixing bowl, cream together butter and both sugars until creamy. Add egg beat until creamy. Next add the zest and juices, lemon and vanilla extract. I used both lemon and vanilla extract which really helps balance the zest and juice of the lemons and limes. Beat batter until smooth and creamy.

In a separate bowl, measure the all purpose flour, baking soda, salt, coconut, and chopped cashews. Stir dough on low speed to mix or combine all ingredients. Remove paddle attachment from mixer and fold in white chocolate chips using a rubber spatula or wooden spoon.

Using a 1 tablespoon cookie scoop, scoop cookie dough and place on baking sheets. Space cookies 2″ apart on baking sheet. Bake 8-10 minutes until golden brown. Watch carefully you do not burn tops of cookies. Remove from oven and allow to cool before removing from trays.

Whether you bake all the cookies at one time or scoop the raw dough into balls, freezing is a great option. Just place baked and cooled cookies in a freezer safe bag seal and take out a few cookies at a time for eating. If you freeze the cookie dough, place the semi frozen balls in the freezer safe baggie, then bake at 375 for 8-10 minutes when you want fresh baked cookies.

This recipe makes about 30 cookies, or 18 large cookies, depending on how large or small your scoop is. I used 1/4 cup scoop for the large cookies, 1 tablespoon scoop for smaller cookies. Everyone will enjoy these citrus, coconut, chewy, cashew and chip filled cookies. Enjoy!

How to Serve these Lemon Lime Cookies

Pile em high on a pretty plate and enjoy.  Sip on a glass of southern sweet tea with lemon and you will be in heaven… just for a moment. The cookies are softer after you freeze and thaw. 

Let’s Make Cookies!

Gather your ingredients and have some fun. Great recipe for kids to help with.

Lemon Lime Cashew Coconut Cookies

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Lemon, lime, coconut, white chocolate chips and cashews join together to create a chewy tropical summer cookie.

• Author: Liz Bushong
• Prep Time: 20 minutes
• Cook Time: 5-8 minutes
• Total Time: 60 minutes
• Yield: 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

3/4 cup light brown sugar

3/4 cup granulated sugar

1 large egg room temperature

2 tablespoons lemon zest ( 2-3 lemons, depending on size )

2 tablespoons lime zest { 2-3 limes, depending on size )

1 tablespoon vanilla extract

1 tablespoon lemon extract

1/2 cup sweetened coconut

1/2 cup chopped cashews

1/2 cup white chocolate chips, tested Ghirardelli

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Instructions

• Preheat the oven to 375 degrees.Line two rimmed baking sheets with parchment paper.
• Add the flour, baking soda, salt, cashews, and coconut, to a medium bowl and whisk to combine; set aside.
• In a large bowl, cream the butter and sugars together with mixer until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed.
• Add the egg and beat together. Add the lemon zest, lemon juice, lime zest, lime juice and extracts. Beat until evenly combined.
• Add dry ingredients to the butter-sugar mixture and mix until just incorporated. Fold in white chocolate chips in with a rubber spatula to blend.
• Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart.
• Bake until edges are golden brown and the centers are still soft, 8 to 10 minutes.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Cookie dough can be wrapped in plastic wrap and foil then frozen up to a month. Or you can bake all the cookies, allow them to cool, then freeze in individual zip lock freezer bags. Thaw as needed.

Notes

Frozen cookies thawed will make your cookies soft and chewy.

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