Although the weather so far this winter has been unusually warm for us, my mind is still thinking of Spring and warmer weather. I want to go stick my feet in the water and squish them in the sand and just feel the sun on my face again! Hopefully just a few more months. But in the meantime, these cookies, for a brief moment that is, brought me to that sunshine and paradise that everyone around here is craving!
2 1/4 c. flour
1 1/2 tsp. baking soda
1 tsp. cornstarch
1 tsp. salt
1 1/2 sticks margarine, softened
1 1/4 c. brown sugar
1 tsp. lime extract
1 1/4 c. white chocolate chips
1 c. organic unsweetened coconut chips (plus extra)
4 tsp. white chia seeds
Preheat the oven to 375 degrees. In an electric mixer, beat the margarine and sugar together until a paste forms. Add in the egg and lime extract, and mix just until the ingredients are combined. Slowly add in the flour, baking soda, cornstarch and salt and mix on medium speed until the dough starts pulling away from the mixing bowl. On low speed, add the white chocolate, coconut and chia seeds until just incorporated. Using a batter scoop, place heaping tablespoons of batter onto a parchment lined baking sheet and put in the freezer for at least a half an hour. Line a large cookie sheet with parchment paper. Place staggered frozen cookie dough balls at least an inch apart on the lined sheet. Top with a few more flakes of coconut and bake in the oven for 12 minutes. Even if they look not fully done to you, remove them from the oven! They continue to cook for a few minute when out. Remove from the baking sheet and let cool fully on a wire rack.