Gluten-free coconut and lime cookies

1.Preheat oven to moderate, 180°C. Line two oven trays with baking paper.

2.In a large bowl, combine the almond meal, coconut, baking powder and zest.

3.In a bowl, using an electric mixer, beat egg until very pale and doubled in volume. Beat in oil, honey and vanilla. Carefully fold in the dry ingredients. Chill for 30 minutes.

4.Roll 2 teaspoons of dough into balls and arrange on trays 5cm apart.

5.Bake for 12-15 minutes until golden. Cool on trays for 5 minutes before transferring to a wire rack.

6.In a small bowl, combine icing sugar and enough lime juice to make a thin icing.

7.Drizzle over cold cookies and sprinkle with zest.