1- In a mixing bowl, whisk together the 2 1/2 cups all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt; set aside.

2- In a separate bowl, use an electric mixer to whip the 1/2 cup softened butter and 1 cup granulated sugar until pale and fluffy, about 3-4 minutes.

3- Add the 1 egg and mix well, then incorporate the 7.5 ounces ricotta cheese, 3 tablespoons coconut milk, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, and 1 teaspoon lime zest.

4- Gradually add the dry ingredients to the wet mixture, stirring until combined to form the dough.

5- Form the dough into balls using about 2 tablespoons of dough each, and place them on a silicone baking mat or parchment paper-lined baking sheets.

6- Bake for 15-16 minutes, then let the cookies cool on the baking sheet for several minutes before transferring to a wire rack for about 30 minutes.

7- For the glaze, in a bowl, combine 1 1/2 tablespoons butter, 1 1/2 tablespoons coconut milk, 1/2 teaspoon coconut extract, 1 teaspoon lime zest, and 1 1/2 cups powdered sugar; whisk until smooth.

8- Spoon about 1/2 teaspoon of the Coconut Lime Glaze onto each cookie, spreading it with the back of a spoon. Sprinkle with 1 cup toasted coconut and additional lime zest if desired, then let it set for 1.5 to 2 hours.