INGREDIENTS
For the Shortbread cookies
3/4 cup
shredded coconut (toasted)
1/2 cup
granulated sugar
1 tbsp
lime zest
1 tsp
vanilla extract
2 1/2 cups
all-purpose flour
1 cup
cold butter, cut into 1-tablespoon pieces
For the Glaze
2 cups
powdered sugar
1 tbsp
lime juice
2 tbsp
water