Categories: Cookies

Ingredients

• 1 cup white chocolate chips
• 5 tbsp butter
• 16 large marshmallows
• 1 tbsp fresh lime juice
• 1 tsp grated lime zest
• 1 tsp ground ginger
• 2 cups quick cooking oats, uncooked
• 1 cup sweetened flake coconut

Directions

1. Line cookie sheet with wax paper.

2. In a large saucepan, melt the white chocolate chips with the butter, marshmallows and lime juice over low heat, stirring until blended and smooth. Remove from heat; cool 5 mins. Stir in the lime zest, ginger, oats and coconut.

3. Working quickly, drop by rounded teaspoonfuls onto wax paper. Loosely cover with plastic wrap and refrigerate 2-3 hrs. Let stand 15 mins at room temperature before serving. Store tightly covered in refrigerator.

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