1. Preheat oven to 350°F (175°C). Line two baking trays with parchment paper, then set aside.

2. In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla, lime zest, and lime juice.

4. Add the dry ingredients to the wet ingredients and blend just until combined.

5. Stir the coconut into the batter until evenly distributed.

6. Prepare the coating by combining sugar and coconut together in a small bowl, then shape the dough into small balls (about 1 tablespoon each and roll into the coconut sugar mixture. Place cookies on the parchment-lined baking tray, about 1 inch apart.

7. Bake cookies for 10 - 12 minutes, or until a light golden brown around the edges. Let cool on the pan and enjoy. Store any leftovers in an airtight container at room temperature for up to four days, or in the freezer in a sealed bag or container for up to 2 months.