MAKES ABOUT 40 COOKIES
1 |
recipe Butter Cookie Dough, with 1 teaspoon grated lime zest added with the dry ingredients, prepared through step 2 |
1 |
recipe Glaze, with 3 tablespoons juice from 2 limes substituted for the milk |
1½ |
cups sweetened shredded coconut, pulsed in a food processor until finely chopped, about 15 pulses |
1. Line 2 baking sheets with parchment paper. Roll the dough between your hands into 1-inch balls. Place the balls on the prepared sheets, spacing them about 1½ inches apart. Bake one sheet at a time in a 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature.
2. Dip the tops of the cookies into the glaze and scrape off the excess, then dip them into the coconut. Place the cookies on a wire rack and let stand until the glaze sets, about 20 minutes.