PREPARATIONS

• Chop the chocolate into coarse pieces.
• Melt the butter in a pot or microwave.
• Zest the lime.

INSTRUCTIONS

1. In a medium bowl, mix together flour, cornstarch, baking powder, and salt. Set aside.
2. In another medium bowl, combine brown and white sugar. Add the melted butter and vanilla extract, whisking for a few minutes until creamy.
3. Add a whole egg and an egg yolk, whisking until the mixture becomes thicker. Then, mix in the lime zest.
4. Gradually add the dry ingredients from the other bowl, stirring a little before adding the chocolate. Mix just until combined and no flour is visible.
5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours or up to 48 hours if preparing ahead.
6. Preheat the oven to 220°C / 425°F. Fill a small bowl with coconut flakes and roll the cookie dough balls in the flakes. Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
8. Meanwhile, prepare the glaze. In a small bowl, mix powdered sugar, coconut milk, and lime juice until you get a creamy, thick consistency. Drizzle the glaze over the cookies in a zigzag pattern, sprinkle with a bit more lime zest, and enjoy!