My husband, better known in cyber world as “Mr. C.”, and our good friend Jim hate coconut. Won’t touch it, won’t try it, won’t like it! However, out of a desperate need for a cookie recipe that did not include chocolate, I went in search of something different. Luckily I found this fabulous recipe (compliments of Better Homes and Garden), tweaked it a bit to better reflect my tastes, and have been making it ever since. Oh, back to Mr. C. and Jim. Well it so happens that the day I made these cookies Mr. C. and I had been invited to Jim and Margo’s home for dinner. Knowing that Margo loves coconut as much as I do, I took some along for her to try. (I’m sure you could write the end of this story, but I’m going to bore you with the details anyway.) The guys decided that they would condescend to try the cookies so that my delicate feelings would not be hurt. Right!! And as I am sure you have already surmised, they loved the cookies, coconut and all. So for all of you coconut haters out there (poor refined palate challenged folk that you are) give these cookies a try. It’s not too late to join our happy band of coconuts. (Get it? Coconuts!)

• ½ c. flaked coconut, toasted**
• ½ c. sugar
• 2 T. finely shredded lime peel (zest)
• 1 tsp. vanilla
• 2 ½ c. flour
• 1 c. butter, cut into pieces
• 1 recipe lime glaze (recipe below)

In a food processor combine coconut, sugar, lime zest, and vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process with the on/off pulse just to combine. Add butter; cover and process until mixture starts to cling. Transfer to a bowl and shape dough into a ball. Using a small ice cream scoop, form balls, and place 1-inch apart on an ungreased cookie sheet. Flatten each ball slightly with your fingers until the cookies are about 1/3-inch thick. Bake in a pre-heated 325 degree oven for about 15 minutes or until bottoms start to brown. Transfer cookies to a wire rack; let cool. When completely cool and still on the wire rack, drizzle each cookie with Lime Glaze. Allow glaze to harden completely. Store cookies in an airtight container.

**Toasted Coconut

Place coconut on a baking sheet. Place in a 350 degree oven for about 10 minutes or until the coconut starts to turn a light brown around the edges of the pan. Remove from oven and allow to cool before using in any recipe that calls for toasted coconut.

Lime Glaze recipe:

• 2 c. powdered sugar (or more)
• ½ tsp. finely shredded lime peel
• 1 T. lime juice (or more)
•  water

Whisk powdered sugar, lime peel, lime juice, and about 2 tablespoons water together in a small bowl. You will need to play around with the consistency, but basically you want to be able to stick a fork in the glaze and drizzle the frosting off the tines of the fork in a thin stream. Add more lime juice or powdered sugar or water as needed to reach desired consistency.