Christine’s White Chocolate Coconut Mojito CookiesFrom INN AT ELLIS RIVER
Our Innkeeper Christine loves to bake cookies for our guests, and these are her creation for the 2013 Inn to Inn Herb Tour, when we featured mint. Who can resist mint, chocolate, coconut and rum flavoring combined in one delicious cookie?
- 1 cup butter, softened
- 1 ½ cups brown sugar, packed
- 1 cup white sugar
- 2 eggs
- 1 teaspoon rum extract
- 1 teaspoon lime extractor zest and juice from one small lime
- 1/4 teaspoon mint extract
- 1 cup shredded coconut
- 3 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 11 ounce bag of white chocolate chips
Toast the shredded coconut in a 350 degree F. oven until light brown. In a large bowl, beat together the butter and the sugars. Add the eggs, the extracts and the lime juice and zest if not using lime extract. Beat until well blended. In a small bowl, mix flour, baking soda, and salt. Add to butter mixture, and mix until blended. Stir in white chocolate chips and toasted coconut. Cover the bowl with plastic wrap and chill for about an hour. Preheat oven 350 degrees F. Line a cookie sheet with parchment paper and spoon rounded spoonfuls of dough onto prepared cookie sheet. Bake for about 10 – 12 minutes or until lightly browned. Let cool on pan for a minute, then transfer to a wire rack to finish cooling.