If you love all things pie - especially key lime and coconut meringue pies, these are definitely the cookie for you. I know coconut can be a polarizing flavor, but here it's subtle and adds just the right texture to pair with graham cracker pieces, sweet white chocolate, and the zesty tang of lime. Ready? Here we go!
1 C. granulated sugar mixed with the zest of 2-3 limes
1 stick (1/4 C) of butter, salted
1 egg
2 T. honey
juice of 2-3 limes, about 1-2 T.
1/2 tsp. coconut extract
1 tsp. rum extract
1 3/4 C. flour
1/2 tsp. baking soda
pinch of nutmeg
1/2 C. shredded coconut
2/3 C. white chocolate chips
4-5 graham crackers, crushed by hand (pieces should be irregular)
Cream together butter and sugar until light in color. Thoroughly combine with honey, lime juice, egg, and extracts. Blend for 3-5 minutes. Add in flour, baking soda, nutmeg, coconut, and graham cracker pieces. Mix for 20-30 seconds, then add white chocolate chips. (Mix until the flour just starts to incorporate before adding chips - you don't want to overmix at this stage).
Chill cookie dough overnight for best results.
Bake on a silpat or parchment paper at 350 for 13 minutes. Tops should be lightly golden when they're done. Yields 24-30 cookies.
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