I’m fortunate to be in a region where Cuban bakeries provide freshly baked bread. The loaf usually measures 36 inches in length, which yields four substantial sandwiches. To maintain moisture within, a palmetto leaf is placed on top center of Cuban bread before baking. The texture is really light on the inside and crispy on the outside.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- cooking spray
- ½ cup butter, softened
- 6 tablespoons brown sugar
- 6 tablespoons white sugar
- 1 large egg, beaten
- 1 fresh lime
- 1 cup all-purpose flour
- 1 cup white chocolate chips
- ½ teaspoon baking soda
- 1 pinch salt
- 2 cups finely shredded coconut, divided, or more to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets.
- Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice.
- Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut.
- Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down.
- Bake in the preheated oven until lightly browned around the edges, about 10 minutes.
- Use white chocolate chunks instead of chips, if desired.
- If dough does not seem stiff in step 3, refrigerate for 1 hour or mix in 2 more tablespoons of flour.
- Nutrition data for this recipe includes the full amount of lime juice. The actual amount of lime juice consumed will vary.
Nutrition Facts
| Calories | 175 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 75 mg |
| Sugars | 11 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor of these cookies are delicious, but, a little sweet for me. I did up the lime juice to 1-1/2” tsps and I am glad I did because it had a beautiful lime flavor. The texture was crispy in the outside and chewy in the inside. It reminded me of a macaroon. I cooked at 350 because the first batch was too dark at 375, but, it might be my oven.