I have long been hearing the many benefits of cooking with coconut oil. I’m not sure why I didn’t make that small leap until now. It might have something to do with the fact that butter and lard are kitchen essentials here in the South. Demographics aside, it’s time to make some changes around here. I love to bake and that isn’t something I want to give up, so choosing better ingredients is the path I shall take. These Key Lime White Chocolate Macadamia Nut Cookies are my first attempt at baking with coconut… any by golly… I think I’m onto something.
Recently, I received a jar of coconut oil as part of a #FairTradeFaves Klout Perk. Fair Trade USA sent me a box of goodies to try, in hopes that I would in turn spread the word about how important it is to buy Fair Trade Certified products that help women around the world invest in their families and communities. I was under no obligation to include mention of Fair Trade USA in this post, but feel it’s important to spread the word about how Fair Trade is helping to fight poverty in farming communities. You see, when you purchase a Fair Trade product you know that the farmer is receiving a fair share for his or her hard work and that’s something I feel good about.
Onto the cookies….
My first experience baking with coconut oil was fantastic. I kept it very simple, using a Pillsbury Key Lime Cookie Mix. I love this time of the year when the grocery store shelves are full of Pillsbury’s key lime and pink lemonade cake and cookie mixes, and frostings. I am obsessed with them!
Key Lime White Chocolate Macadamia Nut Cookies
1 box key-lime cookie mix
1/3 cup melted coconut oil
1 – 2 tablespoons of water, if needed to achieve the right consistency
1/4 cup white chocolate chips
1/4 cup chopped Macadamia Nuts
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone liner.
2. Place the cookie mix into a mixing bowl, and add the melted coconut. Give it a few stirs first to incorporate the oil, then add the egg.
3. Stir in the chocolate chips.
4. Using a medium size scoop, spoon about 1 1/5 tablespoon size balls onto the lined cookie sheet. Place them about 1 1/2 to 2 inches apart. Use your fingers to press down lightly on the tops of the unbaked cookies.
5. Bake for 10 minutes. Remove from oven and allow them to rest on the cookies sheet for a few minutes, before transferring to a wire rack to finish cooling.
Note: If you don’t care for Macadamia Nuts, they can easily be omitted from this recipe.