16tablespoonsunsalted butter, 2 sticks, cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2teaspoonsvanilla extract
2tablespoonscream cheese, at room temperature
For the Glaze:
1tablespooncream cheese, at room temperature
3tablespoonslime juice
1 1/2cupsconfectioners’ sugar, 6 ounces
1 1/2cupssweetened shredded coconut, pulsed in food processor until finely chopped, about fifteen 1-second pulses
Instructions
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In bowl of a stand mixer fitted with the paddle attachment, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer on low speed, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
Use your hands to roll dough into 1-inch balls. Place on prepared baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in until lightly browned, about 12 minutes. Cool to room temperature.
To make the glaze: in a medium bowl, whisk together the cream cheese and 2 tablespoons lime juice until combined and no lumps remain. Whisk in confectioners’ sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
Place coconut in a shallow bowl. Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes