• Preheat oven to 350 degrees.
• In a large bowl, using a hand or stand mixer, cream the butter and sugar until combined and fluffy. Add the eggs and vanilla. Mix until well combined. Set it aside.
• In another bowl, whisk the flour, salt, and baking powder. Add the flour mixture into the wet mixture and mix until a cookie dough has formed.
• Using a ¼ cup measuring cup, scoop dough out and place onto ungreased cookie sheet. Using the bottom of a glass or measuring cup, press into the dough to flatten before baking.
• Bake for 10-11 minutes, until the centers are no longer shiny. Cool on the cookie sheet for 5 minutes and then move to a cooling rack. Cool completely before frosting.

Frosting

• In a large bowl, using a hand or stand mixer, mix the powdered sugar and butter until frosting consistency has formed. (If the frosting has trouble coming together, add 1 tbsp of the coconut cream and continue mixing.)
• Add the remaining coconut cream and extract, mix until well combined.
• Frost each cookie and set aside to form a cast. Cover cookies and chill until ready to eat. When ready to eat, squeeze a wedge of lime on the cookie for that twisted sugar lime coconut taste.