On the final morning of 2014 I woke humming “Amazing Grace,” and that gentle hymn felt like the perfect way to welcome the last day of the year. Over the course of the past 365 mornings, our lives have changed in surprising and wonderful ways. Our small family welcomed a new child, we moved across the country, I transitioned away from a home bakery—just shy of opening a storefront—and redirected my energy into this blog. The Godfather and I have both grown, individually and as a couple. I don’t know what the coming year will hold, but I hope it brings joy, love, and a few challenges that help us recognize our blessings, deepen our faith, and shine a little light where it’s needed. When we say our New Year prayers tonight, I’ll be praying for you as well. Wishing you a very sweet New Year. Since I’m not a fan of rigid weight-loss resolutions—healthy eating is a lifestyle choice you can make any day—we’ll close the year with one of our family’s favorite cookie recipes.
These cookies are a particular favorite of the Godfather. He adores key lime flavors, and white chocolate macadamia cookies have long been his go-to treat. Back in college we used to pick up pre-made versions from the grocery store during finals week, usually paired with salt-and-vinegar kettle chips. When I adapted my white chocolate macadamia cookie recipe to include key lime, he was thrilled.
Key limes are small but juicy, with a bright sweet-tart flavor. They’re famously used in Key Lime Pie and are common in southern U.S. produce sections. If you live farther west you might need to check markets that carry Hispanic produce, or substitute regular limes—just know the flavor will be slightly different.
White Chocolate Macadamia Key Lime Cookies
approx 2 dozen cookies
10 minutes
10 minutes
20 minutes
Two of the Godfather’s favorite flavors combined into one cookie.
Ingredients
- 2 sticks (16 tbsp) unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 tsp key lime zest (about 3 limes)
- 1 tbsp key lime juice
- 2 1/4 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup macadamia nut pieces
Instructions
- Preheat your oven to 375°F (190°C).
- Cream the butter and sugar until light and fluffy, about 3 minutes on high speed.
- Mix in the egg, vanilla extract, and key lime zest.
- Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the butter mixture in three batches, stirring in the key lime juice with the last addition.
- Fold in the white chocolate chips and macadamia nut pieces.
- Spoon dough in roughly 2-tablespoon portions onto an ungreased baking sheet lined with parchment paper or a silicone mat.
- Bake 8–10 minutes, until the edges are just starting to turn golden and the centers are set. Let the cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to one week.
Did this recipe inspire you?
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