• Preheat oven to 400 degrees

Grated coconut

• Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut
• Place it in the oven for about 15-20 minutes at 350 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
• Blend coconut in a blender (blendtec or vitamix preferably) on high into a fine consistency.

Coconut Cookie

• In a medium bowl, whisk or sift together flour, brown and white sugar, baking powder, Lime or  orange zest , nutmeg and salt
• Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to main unincorporated. Stir in the grated coconut
• Whisk together eggs and vanilla
• Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a ball)
• Put dough on floured surface, and pat (gently!) with your hands only.
• Fold dough over on itself about 5 times, and then gently press down.
• Shape into 14 or more cookies
• Place on baking sheet.
• Bake at 400° for 12-15 minutes or until lightly browned
• Remove, let it cool and serve