Instructions

• Preheat oven to 375°F. Line baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle (beater) attachment, combine 2 1/2 cups all-purpose flour, 1 teaspoon grated lime zest, 3/4 cup superfine sugar, and 1/4 teaspoon salt. Mix on low speed just until combined, about 5 seconds.
• With the mixer running on low, add 1 cup unsalted butter (cut into sixteen 1/2-inch pieces) one piece at a time. Continue mixing on low until the mixture looks crumbly and slightly wet, about 1 minute.
• Add 2 teaspoons vanilla extract and 2 tablespoons cream cheese (at cool room temperature) to the mixer. Mix on low until the dough just begins to form large clumps, about 30 seconds. Stop the mixer and gather the dough if needed.
• Use your hands to roll the dough into 1-inch balls. Place the balls on the prepared baking sheets, spacing them about 1 1/2 inches apart. Bake one sheet at a time in the preheated oven until the bottoms and edges are lightly browned, about 12 minutes.
• Remove the cookies from the oven and transfer to a wire rack; cool completely to room temperature.
• For the glaze, in a medium bowl whisk together 1 tablespoon cream cheese (at room temperature) and 2 tablespoons fresh lime juice until no lumps remain.
• Whisk 1 1/2 cups powdered (confectioners') sugar into the cream cheese–lime mixture until smooth. If the glaze is too thick to spread easily, whisk in the remaining 1 tablespoon fresh lime juice (from the 3 tablespoons total) a little at a time until the glaze is thin enough to spread.
• Dip the top of each cooled cookie into the glaze, scraping away any excess glaze with the edge of the bowl or a small spatula.
• Immediately dip the glazed top of each cookie into 1 1/2 cups sweetened shredded coconut to coat. Transfer coated cookies to a parchment-lined baking sheet and let stand until the glaze is dry and set.
• Store the cookies in an airtight container for up to four days.