I’m not a huge imbiber when it comes to hard alcohol. I joke about it on my facebook page and yes, I do like my wine and every once in a while something harder. But generally speaking, I’m pretty darn boring that way. I did all my drinking in my wild younger days (someday I’ll tell the story of waking up in the backseat of a car, unclothed, with no memory of how I got there. I was…interesting when in my late teens and early 20′s). But even then I tended to drink wine. When I drank the hard stuff, I ended up..well, in situations. Learn from me, grasshoppers.
So I’ve never had a mojito. But the IDEA of them has always intrigued me since I absolutely LOVE lime and enjoy mint too. So the thought of them together sounded yummy. But it meant buying rum and the only time I buy rum is when I buy an airline sized bottle around Christmas to soak my fruitcake in.
So I saw a recipe a few days ago for a Mojito Scone. That sounded interesting but I know I do a lot of that type of baked goods in here and hadn’t done any cookies for a while <insert Cookie Monster voice here saying “COOOOOOKIEEEESSSS!”>. So I thought. Then I thunk some more. Then I answered the door cause the fire department was there saying they had multiple reports of the smell of burning coming from my house.
So I stopped thinking. And that’s when it came to me. These cookies. Mojito flavored. As well as tasting of some toasted coconut just because I love any excuse to throw toasted coconut into things.
These turned out both good and not to my taste, all at once. Will I make them again? Yes, but next time I will double the lime zest, add some lime oil, cut the mint extract in half (it was a bit overpowering for me) and add some coconut extract as well. Then, I think they would be absolutely perfect. But if you prefer the flavor of mint to be more prominent, make them exactly as I will type them out here. Otherwise, try them the way I just suggested up above. that will make the lime and coconut flavors more noticeable. But for an experiment, I was really pleased with these. They are nice and chewy, the toasted coconut was a great addition and were pleasantly buttery. I WILL be making these again
White Chocolate Coconut Mojito Cookies
- 1 cup unsalted butter, room temp
- 1 1/2 cups brown sugar, packed
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract
- 1 teaspoon mint extract (cut in half if you want mint flavor lighter)
- zest and juice from one small lime (remember, double the zest and add some lime oil if you prefer the lime to dominate over the mint)
- 1 cup shredded sweetened coconut, toasted in a 350 degree oven until light brown (also, about 1/2 teaspoon coconut extract if you want a heavier coconut flavor)
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 11 ounce bag of white chocolate pieces
- In a large bowl, beat together the butter and the sugars.
- Add the eggs, the extracts and the lime juice and zest. Beat until well blended.
- In a small bowl, mix the flour, baking soda and salt. Add to the butter mixture. Mix just until blended. Stir in the white chocolate pieces and the toasted coconut.
- Cover bowl with plastic wrap and chill for about an hour.
- Preheat oven to 350 degrees. Grease and/or line cookie sheets with parchment paper.
- Spoon or scoop rounded spoonfuls of the dough onto the prepared cookie sheets. Bake at 350 for about 10 minutes. They should be just barely browned on the edges of the cookies.
- Let cool on pan for a minute, then transfer to a wire rack to finish cooling.