White Chocolate Key Lime Cookies with Toasted Coconut

Preheat oven to 350ºF.

Cream butter and sugars until smooth. Add in vanilla, key lime juice and eggs, continue beating until light and creamy. In a separate bowl, combine flour, baking soda and salt. Slowly incorporated into wet ingredients. Mix in chocolate chips and toasted coconut.

Drop dough by tablespoons onto a lined cookie sheet. Bake for 11 minutes. Let cool on cookie sheet for 1 minute before removing to racks to cool.

For the glaze, combine powdered sugar, milk and key lime juice, whisking until desired consistency is achieved, adding more sugar if necessary.

Note: To toast coconut, spread coconut in an even layer on a lined baking sheet. Bake at 300ºF for 20 minutes, stirring in 5-minute intervals to provent burning.