Coconut Lime Cookies
1/3 cup granulated sugar
2 TB. brown sugar
1/2 tsp. salt
2 cups sweetened shredded coconut
2 tsp. lime zest
12 TB. (1 1/2 sticks) unsalted butter, cut into pieces and softened
2 tsp. vanilla
1 large egg yolk
1 1/2 cups flour
Process sugars, salt, coconut and lime zest in food processor until no lumps of brown sugar remain, about 30 seconds. Add butter, vanilla, and egg and process until smooth and creamy, about 20 seconds. Scrape down sides of bowl, add flour, and pulse until dough forms.
Turn out dough onto lightly floured surface and roll into 10-inch log. Wrap tightly in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days (dough can be wrapped in foil and frozen up to 1 month).
Heat oven to 350 degrees. Line baking sheets with parchment paper. Slice dough into 1/4-inch rounds and place on baking sheets. Bake 15 minutes. Let cool on wire racks. Glaze.
whisk 1 TB. softened cream cheese, 1 tsp. ground ginger, and 2 TB. lime juice until combined. Whisk in 1 1/2 cups powdered sugar until smooth (can thin with water to desired consistency).