• Cream together butter, eggs, sugar, and vanilla extract in the bowl of a stand mixer.
• Mix salt, baking powder, baking soda, and flour in a separate bowl. Mix until well combined.
• Alternate adding flour mixture, milk, and heavy cream. Mix until the dough sticks to the whisk, forming large clumps.
• Cover the bowl with a tight layer of plastic wrap. Refrigerate for 1 hour.
• Preheat over to 350℉—line 2 baking sheets with parchment paper and set aside.
• Scoop the dough into ¼ cup balls, placing them on the cookie sheet, leaving about 2½ inches between each cookie. Gently press each one down until they are about ¾ inches thick.
• Bake for 8-10 minutes or until the cookies start to turn a slight golden brown color. Let each cookie cool completely before frosting.

Coconut Frosting

• Cream together butter and coconut extract. Next add in the chopped coconut and mix well.
• Slowly add in the powdered sugar. If the frosting is to think add in heavy cream one tbsp at a time until you get the desired consistancy.
• Frost each cookie using with a knife or a piping bag with a round tip.
• Garnish with a lime and enjoy!