Best White Chocolate Key Lime Endeavor With Macadamia Crunch Recipes
TROPICAL KEY LIME WHITE CHOCOLATE MACADAMIA NUT COOKIES
Enjoy a sweet and sultry variation on the standard (yet always fantastic) white chocolate chip/macadamia nut cookie. People will go nuts for these! White chocolate chips aren't really available here in the United Kingdom so I chopped up some good quality Cadbury's white chocolate instead. Back at home in the States it was always so easy to find a bag of white chocolate chips in pretty much any grocery store, but not here! And if you can't find a key lime, use a regular lime. No big deal. Enjoy!
Provided by Shannon Cooks
Categories Drop Cookies
Time 31m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 F (180C).
- In a small bowl, mix the flour, baking powder, salt and baking soda.
- In a large bowl, beat the butter, sugars and vanilla extract at high speed until well combined.
- Add the egg, lime juice and lime zest and beat for 1 additional minute.
- Gradually add in the flour mixture.
- Stir in the nuts, coconut and white chocolate chips by hand.
- Drop the dough by rounded tablespoonful onto ungreased cookie sheets.
- Bake for 8-11 minutes or until edges are slightly brown.
Nutrition Facts : Calories 308, Fat 18.6, SaturatedFat 10, Cholesterol 31.6, Sodium 186.8, Carbohydrate 33.7, Fiber 0.9, Sugar 24.9, Protein 3.1
WHITE CHOCOLATE KEY LIME BARS
Steps:
- Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
- Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
- In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
- Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
- In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
- Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts
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