TOASTED COCONUT + LIME CURD + MACADAMIA NUT COOKIES

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Toasted Coconut + Lime Curd + Macadamia Nut Cookies

If a cookie could transform itself into warm sands of a tropical island with soft coconut breezes, this cookie would be it! Toasty coconut and buttery sweet macadamia nuts get tossed into a lime zest sugar cookie to create a superbly soft and buttery cookie dough base. A simple, zippy, zesty lime curd then gets nuzzled into the cookie to create a delightful puddles of lime goodness. As the cookies bake up the notes of coconut amplify and the macadamia nuts get extra buttery! The lime curd becomes slightly thicker and provides the perfect amount of creaminess and tang to round the cookie together. I’m not even the biggest coconut fan but I really liked these!

If you are not a fan of the big coconut shreds you can blitz the coconut finer and add it in.

Toasted Coconut + Lime Curd + Macadamia Nut Cookies

Serving: Makes 12 cookies

Ingredients:

Small Batch Lime Curd

  • 2 tablespoons lime juice (30 grams)

  • Pinch of salt

  • 1 egg yolk

  • 3 tablespoons sugar (37 grams)

  • 1 tablespoons unsalted butter (13 grams)

  • 1 teaspoon lime zest

Coconut Macadamia Nut Sugar Cookies

  • 3 cups all purpose flour (360 grams)

  • 3/4 teaspoon baking soda

  • 1 teaspoon salt

  • 2 sticks unsalted butter, at room temperature (226 grams)

  • 1 3/4 cup white sugar (350 grams)

  • 1/2 teaspoon lime zest

  • 1 egg

  • 1 egg yolk

  • 1 teaspoon vanilla extract

  • A few drops of coconut extract, optional

  • 3/4 cup of unsweetened coconut flakes (60 grams)

  • 1 cup unsalted roasted macadamia nuts, chopped (125 grams)

  • Lime curd - see above

Topping

  • Toasted Coconut shreds

  • Lime Zest

Method:

Make the Passionfruit Curd

  1. Zest the lime using a microplane and set the zest aside.

  2. In a bowl whisk the lime juice and salt. Set aside.

    • 2 tablespoons lime juice (30 grams)

    • Pinch of salt

  3. In a medium bowl add the egg yolk and white sugar and whisk the two until the mixture is light in color and fluffy in texture. This should take a few minutes. Be sure to scrape down the sides of your bowl to incorporate all the sugar.

    • 1 egg yolk

    • 3 tablespoons sugar (38 grams)

  4. Gently pour the salted lime fruit juice into the egg yolk mixture and whisk until everything is incorporated.

  5. Pour the mixture into a heat safe pot and place it over medium low heat. Whisk constantly for about 2-3 minutes until the mixture begins to thicken and bubbles.

  6. Once the mixture starts bubble and is thick you can pull it off the stove. Stir in the unsalted butter and whisk until the butter is fully incorporated.

    • 1 tablespoons unsalted butter (13 grams)

  7. Strain the curd through a sieve to ensure for a smooth curd.

  8. Stir in the reserved lime zest.

    • Lime zest

  9. Pour the curd into a piping bag or Ziploc and let it chill in the fridge until ready to use.

Make the Cookie Dough + Assemble

  1. Preheat the oven to 350 degrees.

  2. In a medium bowl, add the all purpose flour, baking soda and salt and mix till combined.

    • 3 cups all purpose flour (360 grams)

    • 3/4 teaspoon baking soda

    • 1 teaspoon salt

  3. In a separate bowl, beat the room temperature butter until it is pale and fluffy. About 2 minutes.

    • 2 sticks of butter, at room temperature (226 grams)

  4. Add the white sugar and beat until the butter and sugar are creamed. About 2 minutes.

    • 1 3/4 cup white sugar (350 grams)

  5. Add the lime zest, egg, egg yolk, vanilla extract and coconut extract if using. Beat everything on high until fully incorporated creamy and light in color.

    • 1/2 teaspoon lime zest

    • 1 egg

    • 1 egg yolk

    • 1 teaspoon vanilla extract

    • A few drops of coconut extract, optional

  6. Sift in the dry ingredients and gently beat until almost incorporated, a few dry spots should remain.

  7. Add the coconut shreds and chopped macadamia nuts into the cookie dough. Mix everything until fully combined.

    • 3/4 cup of unsweetened coconut flakes (60 grams)

    • 1 cup unsalted roasted macadamia nuts, chopped (125 grams)

  8. Using a 4 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray.

    • You should get about 15 cookie dough balls.

  9. Using a spoon or your fingers, create an indent in the center of each cookie dough ball.

  10. Snip the end of your piping bag filled with lime curd and fill each cookie dough ball with the lime curd until it almost reaches the top. Don’t overfill or it will overflow while baking. Gently squeeze the tops of the cookie dough balls to encase the lime curd.

  11. Place 5 balls of cookie dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

  12. Top the cookies with toasted coconut shreds and freshly grated lime zest. Enjoy!

  13. Cookies will last in an airtight container for about 3 days at room temperature.