• Preheat the oven to 350° F. Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
• Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer.
• Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
• Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten slightly with the bottom of a drinking glass before baking.
• Bake at 350° F for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
• Allow the cookies to cool completely on the pan.
• Once the cookies have cooled, make the frosting.

Frosting

• To make the frosting, slowly cream the butter until smooth.
• Add powdered sugar one cup at a time. Add a splash of heavy cream to the bowl to help incorporate the powdered sugar into the butter.
• Repeat the last step until all 4 1/2 cups of powdered sugar has been added.
• Add in the coconut bakery emulsion.
• Add more heavy cream to thin the frosting, if needed.
• Generously frost each cookie and place a lime wedge on top. Serve chilled.