This is a wonderful cookie that’s appropriate for any season—the green and white and citrus make it perfect for summer or spring. Add a red serving plate and some decorative holly and you have Christmas. Combine it with a fall theme and you can’t go wrong. The flavors of the lime, coconut, and butter all melded together perfectly. And the cookie has just the right amount of crunch and melt-in-your-mouth butteriness.

The cookies take 18 minutes to bake and when you see them turning golden brown around the edges, they are ready to come out of the oven.

I did have to add a few more tablespoons of confectioners’ sugar to get the icing to the right consistency. You can make the icing while the cookies are baking, but just be sure to cover it with an airtight cover to avoid the icing drying out and forming a crust.

To get the beautiful drizzle icing shown in the photo, I used a disposable decorating bag with a #3 piping tip. This will give you more control over the design of the drizzle or you can just use a spoon or fork to produce your drizzle Jackson Pollack-style. I suggest zesting your limes a few days in advance and letting the zest dry out a bit. This will make it easier to distribute on top of the iced cookies. Using them right after zesting will make the pieces clump and be more difficult to sprinkle over the cookies.

I used a cookie scoop which produced 1 ½-inch balls. These cookies do spread, so be sure to space them 2 inches apart on the baking sheet.