If you prefer you can substitute an equal amount of coconut milk for the cream (shake the can well before opening), and omit the extract.
2 cups confectioner's sugar
6 to 7 tablespoons heavy cream
1/2 teaspoon coconut extract
Pour the glaze into a small flat bottomed container (such as a plastic sandwich container or a small pie plate) place 1 cup grated coconut in another flat bottomed container. Hold a cookie by the edges with your fingertips and dip it, face down, in the coconut glaze then let the excess run off. Turn the cookie face up and gently shake to even out the coating of the glaze, if needed. Then dip the cookie in the coconut, pressing it lightly so the coconut adheres to teh entire glazed surface. Set the cookie on a cookie sheet or drying rack and repeat with the remaining cookies.