1 ½ cups unbleached all-purpose flour
Zest of 2-3 limes (I used 3)
¼ tsp. baking soda
¼ tsp. salt
6 Tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. vanilla extract
⅓ cup buttermilk
1 cup toasted coconut
Fresh lime juice
Line 2 large baking sheets with parchment paper or silicone liners. I used my Silpats. Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, and salt. In a small bowl, add the sugar and lime zest. Rub them together with your fingers until well mixed. This brings out the lime flavor.
In the bowl of a stand mixer, beat the butter until creamy. Add the sugar/lime mixture and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat on low. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. Stir in the toasted coconut.
Drop the dough by level tablespoons onto the prepared baking sheets, leave about 1 ½ inches between each cookie.Bake one sheet at a time for about 11 minutes. Cool the cookies on the baking sheet for 1-2 minutes; then transfer them to a wire rack.
For the glaze, whisk together the sifted confectioners sugar, lime juice, and lime zest. I never measure, just guess until you get the right consistency and flavor. Drizzle the glaze over the cookies. Top with toasted coconut.