Down Island Coconut Lime Cookies

1 bag (7 ounces) sweetened flake coconut1 package (12 ounces) vanilla wafers, finely crushed2 cups sifted powdered sugar2 teaspoons rum extract 1 1/2 teaspoons ground ginger1 can (6 ounces) frozen limeade concentrate, thawedPlace the coconut in a shallow dish or pie plate; set aside.In a medium bowl, combine the vanilla wafer crumbs, powdered sugar, rum extract, ginger and enough of the limeade concentrate to make the mixture stick together; mix well.Form the mixture into 1/2-inch balls. Roll balls in the coconut, pressing gently to adhere. Store in covered containers between layers of wax paper. Chill 1 day before serving.Makes about 60 cookies.Nutrition values per cookie: 54 calories, 1 g fat (.5 g saturated), 11 g carbohydrates, trace fiber, trace protein, .5 mg cholesterol, 21 mg sodium."No-Bake Cookies" by Camilla V. Sailsbury (2006 Cumberland House, $16.95)