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1
Whisk the flour, salt and baking soda together in a small bowl; set aside.
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2
In a 1 1/2-quart saucepan over low heat, combine the butter, coconut chips and lime juice/rum (or water) mixture. Stir occasionally just until the butter melts. Do not allow the mixture to boil. Pour this mixture into a 3-quart mixing bowl; set aside for about 30 minutes at room temperature until lukewarm.
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3
Stir in the sugar, then add the lime zest (use all of it), and the rest of the dry ingredients all at once; fold until completely blended.
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4
Pack the soft dough firmly into a loaf pan lined with plastic wrap. Cover surface with plastic wrap and refrigerate or freeze until firm.
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5
Place a rack in the lower third of oven and heat oven to 325 degrees F. Line two large baking sheets with parchment paper.
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6
Lift the dough from the pan and place onto a cutting board. Cut the dough in thirds crosswise. With a very sharp knife, cut each bar into 1/8-inch or thinner slices, and space them 1/4 inch apart on the baking sheets.
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7
Bake, one sheet at a time, for 8 to 10 minutes, or until the undersides are light golden; then rotate cookie sheets 180 degrees and bake for an additional 8 to 10 minutes, or until crisp and honey-colored. Place baking sheet on a wire rack to cool completely before removing cookies. (The dough freezes well if you only want to make a half or third batch.)
