Glazed Coconut Lime Cookies

sit at room temperature for 15 minutes before rolling and baking because the dough will be quite firm.
Preheat oven to 350F 177C. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Pour remaining sugar into a large bowl. Roll cookie dough into balls about 1 Tablespoon of dough per cookie. Roll each in granulated sugar. Arrange 3 inches apart on the baking sheets.
Bake for 1213 minutes or until very lightly browned on the sides.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the glaze Whisk the glaze ingredients together. If desired add more confectioners sugar to thicken or more juice to thin out. The thicker the glaze the whiter and less translucent it will be. Drizzle on cooled cookies and feel free to garnish each with more shredded coconut andor lime zest. Icing will set after about 1 hour so these are convenient to store and transport.
Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.