Last Christmas, I made lemon-cream cheese cookies which ended up being some of my personal favourites. I liked the idea of doing a citrus flavour again this year. I decided to try lime, and substituted toasted coconut and macadamia nuts for the cream cheese, which made for a tropical kick.
To make cookies, beat 3/4 cup softened butter and 1 cup icing sugar in a stand mixer fitted with a paddle attachment for 3-4 minutes or until light and fluffy. Add 3T coconut milk and the juice and zest of one lime.
In a small saucepan, brown 1/2 cup sweetened coconut flakes over medium heat. Watch carefully to avoid browning. In a mixing bowl, sift together coconut flakes, 2 cups all-purpose flour and 1/2 tsp salt. Working in batches, gradually add to flour mixture to batter and mix until just combined. Mix in 1 cup lightly crushed macadamia nuts.
Roll dough into 1-inch balls on a surface lightly dusted with icing sugar, and place onto a greased baking sheet about 2 inches apart. Make an indentation in the dough balls with a fork dipped in icing sugar. Bake at 300 degrees for 25 minutes, or until delicate brown underneath.