Lime in the Coconut Oatmeal Cookies

This is such a unique flavor for an oatmeal cookie, I LOVE them!  You have flavors that go so well together in a cookie that is firm but soft (not crunchy).  You have coconut, lime and white chocolate all together in an oatmeal cookie.  Yum!

Lime in the Coconut Oatmeal Cookies

Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups old fashioned oatmeal
1 1/2 cup toasted coconut, divided (see note below for instructions)
1/2 tsp. baking soda
1/2 cup butter (1 stick), room temperature
1/2 cup shortening
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tsp. kosher salt
1 tsp. pure vanilla extract
Zest of two limes (about a tablespoon)
2 large eggs
1 cup white chocolate chips

Directions
Preheat oven to 350 degrees.  (In a medium mixing bowl, mix flour, 1 cup toasted coconut, oatmeal and baking soda.  Set aside.

In a large mixing bowl, cream the butter, shortening and sugars with a mixer until light and fluffy.  Add salt, vanilla, lime zest and eggs and beat until well combined.

Add 1/3 of the dry ingredients at a time to the butter mixture mixing well and repeat until all of the flour mixture has been blended with the butter mixture.

Add the chips to the dough and mix on low until well combined.

Drop a heaping tablespoon (I prefer using a cookie scoop) of dough onto a parchment lined baking sheet about 2 inches apart.  Bake until cookies are a light golden brown around the edges, about 12-14 minutes.  Let cookies cool on baking sheets for a few minutes and transfer to a wire cooling rack to finish cooling.  Finish with lime glaze and toasted coconut garnish.

Makes about 4 dozen cookies

Lime Glaze
2 cups powder sugar
lime juice (from the 2 limes above)

Mix powder sugar and lime juice in a medium size bowl to make a glaze.  If you need more liquid, add a little bit of water or if to thin, add a little more powder sugar.  You want the consistency that is thick but still able to drizzle.  Place the glaze in a sandwich baggie and snip a small cut in the corner and drizzle not more than 3 cookies at a time and sprinkle with the reserved toasted coconut before the glaze has a chance to set up or the coconut will not stick.  Shake off excess coconut.  I hold the glazed cookie over the bowl of coconut so the extra falls off into the bowl.  All the glaze to set up and place cookies into an air tight container.

How to toast coconut:

Preheat oven to 350 degrees and on a parchment paper lined cookie sheet, spread coconut out very thin.  Bake for about 7 minutes making sure to stir every couple minutes.  Coconut is finished when golden brown (be careful, it can burn really fast).  Set aside and cool.  Divide the coconut 1 cup for the cookies and 1/2 cup for garnish.  For the garnish, I smash up the coconut with my hands to make the bits smaller.

Coconut will look like this when toasted.