• Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone pan liners.
• In a large bowl, toss together the coconut and the flour until the coconut is evenly covered with flour. Stir in the lime zest.
• Stir in the sweetened condensed milk and vanilla and stir until completely incorporated.
• Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the lined baking sheet, about an inch apart. Press any loose coconut into the cookies so they do not burn.
• Bake for 12 to 15 minutes or until golden brown and fragrant. Cool completely on the baking sheets.

White Chocolate Topping

• Melt the white chocolate according to the instruction on the package. I like to use the microwave and heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
• Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.
• When the bottoms are set, drizzle any remaining chocolate over the tops of the macaroons.
• Store in an airtight container for 4 to 5 days.