Toasted Coconut Lime White Chocolate Macadamia Nut Cookies

lime coconut white chocolate macadamia nut cookies

Helpful for this recipe:Norpro Lime Juicer & Silpat Non-Stick Baking Mat

I still can’t believe we gave up ice cream for Lent this year. We must have lost our minds 30-something days ago. While we have tried to not replace those almost nightly ice cream calories with other sweets, we finally broke down this week to make one of our fav Spring/Summer cookie combos — toasted coconut & lime white chocolate macadamia nut cookies.

You seriously can’t go wrong with these. They are such a tasty tropical twist on a classic cookie. Even if you’re not a coconut fan, you should give these a try. The toasted coconut really gives the cookies the perfect texture and just a hint of extra flavor.

We’ve actually made these cookies 3 or 4 times, but they have never lasted long enough to photograph them They are that good! Make a batch of these today and just watch them disappear. They’re magical.


  • 12 Tbs unsalted butter, melted and cooled until luke warm
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg and 1 additional egg yolk
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1 cup coconut (toasted or untoasted)
  • 1 cup toasted macadamia nuts
  • 1 Tbs grated lime zest (1-2 limes)
  • juice of 1/2 a lime — I like to use my trusty lime juicer


  1. Heat oven to 350 degrees.
  2. Combine flour, salt, and baking soda together in bowl. Set aside for later.
  3. Mix butter and sugars together until blended well.
  4. Add in egg, extra yolk, and vanilla.
  5. Add in dry ingredients and mix until combined.
  6. Stir in white chocolate chips, coconut, macadamia nuts, lime juice and lime zest.  Mix to distribute.
  7. Scoop cookie dough by the spoonful. Round dough and place on prepared baking sheets.
  8. Bake until cookies are set around outer edges, but soft in the centers (about 10-12 minutes).
  9. Allow cookies to cool for a few minutes before transferring to a cooling racks.
  10. Indulge and Enjoy!

Recipe from Our Best Bites

white chocolate lime coconut cookies

Cauliflower Mac and Cheese

cauliflower mac and cheese

This cheesy baked dish starring cauliflower packs a powerful mac and cheese flavored punch for your taste buds. No, really. I mean it. I had my doubts that this recipe would be anything more than your typical cauliflower or broccoli with cheese sauce…but I could not have been more wrong. I swear this has to be the closest to tasting like creamy mac and cheese that a vegetable has ever come. We gobbled it down for dinner last night…as our main course! There are very few vegetarian, low-carb (at least sans pasta or bread) recipes that we tend to make as a main course.

This cauliflower mac and cheese has quickly founds it’s way into our tummies and favorite recipe collection. Even if you’re not a cauliflower fan, this cheesy goodness may have the power to change your mind. Give it a try and let me know what you think!


  • 2 heads of cauliflower
  • 1 cup heavy cream or half and half
  • 2 oz Cream Cheese, cut into small pieces
  • 2 Cups Sharp Cheddar, shredded
  • salt & pepper to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • Panko breadcrumbs
  • parsley


  1. Preheat oven to 375 degrees.
  2. Chop the cauliflower into bite size pieces. Place in a large pot and cover the cauliflower with water. Bring to a boil.
  3. Cook the cauliflower in boiling water for 5-8 minutes or until tender. Drain and pat dry between paper towels to absorb extra moisture.
  4. Spray a baking dish with nonstick cooking spray.
  5. Spread cooked cauliflower out evenly in baking dish.
  6. Bring the cream to a simmer in a small pot. Whisk in the cream cheese until smooth. Add salt, pepper, and seasonings.
  7. Stir in 1 1/2 cups of the cheese and whisk until the cheese melts, about 1 to 2 minutes.
  8. Remove sauce from heat, pour over the cauliflower and stir to combine.
  9. Top with remaining 1/2 cup cheese and a sprinkling of Panko breadcrumbs and parsley.
  10. Bake until browned and bubbly hot, about 15 minutes. Serve.

Recipe from The Keto Kitchen