Oatmeal White Chocolate Lime Coconut Cookies

That's a mouthful to say! These cookies are the perfect summer cookie. They have such a tropical feel to them. Nice and sweet, but light and fruity at the same time. I love the freshness the lime adds to them. I found these on Two Peas & Their Pod and knew I had to make them to take to a friends house. I used part toasted coconut and part fresh coconut which gave it a greater depth of flavor that I loved. Try these cookies & you won't be dissapointed. Also, the base of this cookie was really good, like I said soft & chewy, and you could swap out the add ins for whatever you like...regular chocolate chips, raisins, etc.

Oatmeal White Chocolate Lime Coconut Cookies
Source: Two Peas & Their Pod

Ingredients:
½ c. brown sugar
1/2 c. white sugar
1/2 cup softened unsalted butter
1 egg
1 tsp. Vanilla
Zest of 1-2 limes
A couple drops of fresh lime juice
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 c. flour
1 1/4 c. oats
About 3/4 cup coconut (I used about 1/2 cup toasted coconut and 1/4 cup untoasted)
About 1 cup white chocolate chunks or chips

Directions:
Preheat oven to 375 degrees. In a small bowl whisk together the salt, baking powder, baking soda and flour, set aside. In the bowl of a stand mixture, add the butter and sugar and mix until light and fluffy. Mix in the egg and vanilla, incorporating completely. Mix in lime zest and juice. Add the flour mixture to the butter mixture a little at a time and beat until just incorporated. Add the oats and beat until combined. Remove bowl from stand mixture and gently stir in the coconut and chocolate. Grease a baking sheet or cover it with parchment paper. Spoon cookies onto the prepared baking sheet about 2 inches apart. Bake for approximately 10 minutes until lightly golden brown and still soft.

To toast the coconut for the cookies, place coconut in a skillet over medium low heat and stir frequently until coconut is light brown in color and giving off a sweet aroma.