Glazed Coconut Lime Cookies

These coconut lime cookies have a refreshing summery flavor that hits the spot when the weather warms up. Dont skip the glaze because it adds flavor it also sets after a couple hours so the cookies are convenient to stack store andor transport.
Ingredients
1 and 14 cups 100g sweetened shredded coconut
2 and 12 cups 313g allpurpose flour spooned leveled
1 teaspoon cornstarch
1 teaspoon baking soda
12 teaspoon salt
34 cup 12 Tbsp 170g unsalted butter softened to room temperature
1 and 12 cups 300g granulated sugar divided

1 large egg at room temperature
14 cup 60ml fresh or bottled lime juice regular or key lime at room temperature
2 teaspoons lime zest regular or key lime
1 teaspoon coconut extract
Lime Glaze
1 cup 120g confectioners sugar or more as needed
2 Tablespoons 23ml fresh lime juice
Instructions
Optional but recommended Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for step 3.
Whisk the flour cornstarch baking soda and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment beat the butter and 1 cup 200g granulated sugar together on mediumhigh speed until creamed about 1 minute. Add the egg lime juice lime zest and coconut extract and beat on high speed until combined about 1 minute. Mixture will appear curdled and thats ok. Scrape down the sides and up the bottom of the bowl. Turn the mixer down to medium speed and beat in the coconut. Add the dry ingredients and beat on low speed until combined. Dough is thick creamy and sticky.
Cover and chill the cookie dough in the refrigerator for at least 1 5 hours and up to 4 days. If chilling for longer than a few hours allow to