Tropical Cookie Puffs, or Biscuity Lime Cookies, orLimey Coconut White Chocolate Clouds, or maybe...

I'm having trouble naming these cookies, and let me tell you why.

Here are a couple pictures of coconut-lime-whitechocolate-macadamia nut cookies that I made for a friend back in January. This was my first attempt at an artsy food porn kind of picture, and I was (and still am!) pretty pleased with how it came out.

Oooh!

Ahhhh!

The cookie though...meh. It was good, but it was more white chocolatey and nutty than coconut and limey. Which is fine, but not what I had intended. I had been planning on trying to improve that recipe but I sort of lost interest in it as winter progressed and then I lost the recipe (ha!) so when it came time to try again I was really on my own.




I knew I really wanted to ramp up the lime flavor (citrus being one of my favorite flavors in baked goods) and nix the macadamia nuts. Their expense was a factor but to be honest, I'm not sure they contributed much to the cookie flavor. So knowing that I wanted extra lime, a little less white chocolate, and a healthy amount of coconut, I based my measurements and instructions very loosely off of a cookie jar kit recipe, and got started.

What I got out of this experiment was totally different and WAY BETTER than what I was expecting! Instead of flat, crunchy cookies, what came out of my oven were cakey, and almost biscuit-like. Cookies that simultaneously melt and become more dense in your mouth. The level of lime was perfect with just a touch of white chocolate flavor and loads of buttery creaminess.  In short, this experiment is a win(!) and these cookies came out way better than I expected.  They're definitely keepers, I'm just not sure what to call them! What do you think?


[Insert name of delicious Coconut, Lime, White Chocolate, Cakey Cookies here]

Ingredients:

⅓ c. veg oil

¼ c. almond milk (or other non-dairy milk)

3 TBSP - ¼ c. fresh lime juice

1 teaspoon vanilla


1¼ c. all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoons ground tapioca flour
½ c. shredded coconut
¾ c. sugar
½-¾ c. white chocolate chips (depending on the size of your chip or chunk)


Preheat your oven to 350 degrees. Line your cookie pans with parchment paper.

Add ingredients to a large bowl, in the order listed. Stir and mix until everything is combined (thanks again, KitchenAid!). Your dough is going to be sticky (this is where I thought I'd failed), but you're okay! Scoop by the tablespoonful onto your cookie sheets. Sprinkle with any leftover coconut, if you want. Bake for 10-12 minutes. Note!: The tops will still be white looking, so grab a spatula and take a peek at the bottoms -- if they're golden and brown, they're done! Just cool on a wire rack until they don't burn your fingertips, then eat!