Using electric mixer, beat the shortening, margarine, coconut milk and lime zest until well combined. Add the powdered sugar and beat for about 2 more minutes, or until nice and fluffy. Set aside in a cool place.

In a small bowl, combine flax seed meal and water. Mix, and set aside to thicken.

Microwave 1/4 cup coconut oil in a small bowl for about 12 seconds. Should be a liquid, and just a little warm.

Preheat oven to 350° F

In a large bowl combine, flax meal/water (or eggs), melted coconut oil, sugar, coconut milk, vanilla, and juice and zest of lime. Mix well to blend.

In a separate medium bowl, sift coconut flour. Add salt and xanthan gum. Mix to blend.

Pour flour mixture into large bowl with wet mixture. Stir well. As you stir the mixture will thicken.

Using your hands, form dough into 1 1/2 balls, and place on a parchment lined cookie sheet about 2 inches apart. Flatten each ball into a two inch circle (about 1/2 inch thick).

Bake in a 350° F oven for about 14-18 minutes or until they just begin to lightly brown on the bottom.

Remove from oven, allow to cool to room temperature on cookie sheet.

While cookies are cooling, toast coconut. They only need about a minute. Keep your eye on them, they burn FAST!

Frost each cookie using a piping bag (or baggie with a small hole cut in the corner). You can leave the frosting with a 'piped' look, or spread the frosting with the back of a spoon. Garnish each cookie with toasted coconut.

Serve at room temperature. Store in the refrigerator.