Tropical White Chocolate Cookies

Southern Living
To make the ultimate ice-cream sandwich, stuff about 1/4 to 1/2 cup vanilla ice cream between two cookies. Seal in plastic wrap, and freeze until ready to serve. For an island twist, stuff with lime sherbet.
Makes about 4 dozen


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3/4 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups sweetened flaked coconut
3 teaspoons grated lime rind
2 tablespoons fresh lime juice
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (12-oz.) package white chocolate morsels
1/2 cup chopped macadamia nuts


Prep: 15 Minutes
Bake: 12 Minutes

1. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add eggs, beating until blended. Add coconut, lime rind, and lime juice, beating until blended.

2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in white chocolate morsels and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets.

3. Bake at 375° for 10 to 12 minutes or until lightly brown. Cool on wire racks.

Created date

June 2007