White Chocolate Coconut Mojito Cookies

[PrisonerOfHope]

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 (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.