Lime-Glazed Coconut Snowballs

Recipe from A Bountiful Kitchen who adapted it from Two Peas and Their Pod

Butter Cookie Dough
2 1/2 cups unbleached all-purpose flour
1-2 teaspoons grated lime zest
3/4 cup sugar
1/4 teaspoon salt
16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, room temperature
2 teaspoons vanilla extract
2 tablespoons cream cheese, room temperature

Glaze
1 tablespoon cream cheese, room temperature
3+ tablespoons lime juice
1 1/2 cups confectioners' sugar
1 1/2 cups sweetened shredded coconut, pulsed in food processor until finely chopped, about fifteen 1-second pulses (I just used shredded coconut straight from the bag and it worked just fine)

In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds (longer for me...).  Roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake in 375-degree oven until lightly browned, about 12 minutes. Cool.
Beat cream cheese and 2 tablespoons lime juice in medium bowl until combined. Mix in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.  Dip tops of cookies into glaze and then dip into coconut. Set cookies on baking sheet; let stand until glaze dries about 10-20 minutes.