Description
These Toasted Coconut + Lime Curd + Macadamia Nut Cookies offer a delightful combination of tropical flavors with a tangy lime curd center, crunchy macadamia nuts, and fragrant toasted coconut. Perfectly soft with a slight crisp at the edges, these thumbprint cookies are a refreshing and elegant dessert treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- 1/3 cup prepared lime curd
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins & Toppings
- 1 cup toasted shredded coconut
- 1 cup chopped macadamia nuts
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies do not stick and bake evenly.
- Cream butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until light, fluffy, and well combined. This incorporates air for a tender crumb.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lime zest and vanilla extract for brightness and aroma.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and toughening the cookies.
- Fold in coconut and nuts: Fold in the toasted shredded coconut and chopped macadamia nuts evenly throughout the dough for texture and flavor.
- Shape and fill cookies: Scoop the cookie dough into approximately 24 equal-sized balls and place them spaced evenly on the prepared baking sheets. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie ball. Fill each indentation with a small spoonful of prepared lime curd, being careful not to overfill.
- Bake the cookies: Bake in the preheated oven for about 12 minutes, or until the cookie edges turn lightly golden and the centers are set but still soft.
- Cool and finish: Remove the cookies from the oven and let them cool slightly on the baking sheet. If desired, sprinkle a small pinch of flaky sea salt on top of each cookie to enhance the flavor contrast.
Notes
- Toast the shredded coconut until golden brown to enhance its flavor and add a pleasant crunch to the cookies.
- Avoid overfilling the cookie centers with lime curd to prevent excessive spreading and maintain the shape of the cookies.
- Due to the fresh lime curd, store the cookies in the refrigerator to maintain freshness for a longer period.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
