Spread the shredded coconut in one layer on a rimmed baking sheet.
Bake in oven until the coconut is a very light golden colour, about 2 minutes. You may need to stir the coconut and return it to the oven for 1 more minute. Be careful, sweetened coconut can burn very quickly!
Allow the shredded coconut to cool completely. This won't take long if you remove the coconut from the sheet pan.
Use an electric mixer to cream butter and sugar in large bowl, beat until well blended.
Mix in the salt and vanilla, then add the flour in 2 separate additions. Once these ingredients are combined, gently stir in the toasted coconut.
Gather dough together; divide in half or quarters. Flatten each section of dough into disk, then wrap each in plastic and chill at least 1 hour.*
To Cut Out and Bake the Cookies:
When ready to bake the cookies, preheat your oven to 325°F and take 2 disks out of the fridge and allow them to soften at room temperature until slightly softened.
Line 2 heavy-duty baking sheets with parchment paper and set aside.
Roll out one dough disk on lightly floured work surface to about 1/4-inch thickness.
Using a 2-inch-diameter cookie cutter, cut dough into your desired shape. Transfer cookies to your prepared baking sheets, spacing about 1 inch apart.
Brush the cut cookies with a light coating of coconut oil, and sprinkle with sugar.
Gather the dough scraps into a disc and wrap it in plastic. Put this disc back into the fridge to stay cool.
Place your second thawed disc onto the floured surface and repeat the cookie cutting process. Once you have used all the original dough disks, be sure to thaw out the scraps and repeat the procedure until all of dough is used.
Bake the cookies until light golden, about 10 minutes. The bottoms will be darker than the tops of the cookies.
Allow the cookies to cool on the sheet pan for a few minutes, then transfer them to a cookie rack. Allow the cookies to cool completely before frosting. You can store the cookies in an airtight container, at room temperature, for up to 1 week.
For the Glaze:
In a bowl, whisk together the confectioners' sugar, corn syrup, coconut extract, and 1 tablespoon of milk. Add food colouring, if desired.
Check the consistency of the glaze by spreading some onto a cookie with the back of a spoon or an offset spatula. If it doesn't settle smoothly and dry to a hard finish in about 1 minute, then you need to adjust the mixture.
If you need to thin the mixture, add more milk 1/4 tsp at a time. If you have added too much milk, add a tiny amount of sugar until you get the consistency you need.
Put a spoonful of glaze into a piping bag, or a sandwich-size Ziploc bag with the corner cut off, and have fun creating designs on your cookies. Cover the bowl with a damp cloth while you work, to help prevent the glaze from drying out.
*Make Dough In Advance: the dough can be prepared up to 2 days ahead. Keep chilled until ready to use. Soften slightly at room temperature before rolling out.Coconut Shortbread Cookie Adapted From: http://www.bonappetit.com/recipe/coconut-shortbread-cookiesPlease note that the nutritional information for this recipe is only an estimate, and has been calculated using a plugin.