Preheat the oven to 350° Fahrenheit. Line two baking sheets with parchment paper and set aside.

To a medium bowl, add the flour, salt, and baking soda. Mix briefly to combine and set aside.

In a bowl of an electric mixer fitted with a paddle attachment over medium/hihg speed, cream the butter and the sugar until light and fluffy, about 3-5 minutes.

Add the egg and beat until combined, followed by the lime juice, lime zest, and vanilla extract. Stop and scrape the mixer. Turn the mixer speed to low and add the flour mixture at once. Mix for a few seconds until moistened, then add the crushed nilla wafers and mix a few more seconds until combined. Turn off the mixer and fold in the sweetned coconut flakes.

With a cookie scoop, scoop out mounds of dough and roll into balls. Place balls of dough on the baking sheet about 2 inches apart.

Place in the oven and bake for 9 minutes until the cookies have a light golden color. Do not bake for longer than 9 minutes. Remove baking sheets from the oven and allow to cool for about 5 minutes, then transfer cookies to a rack to cool completely. While the cookies cool, make the glaze.

To a small bowl, add the confectioners' sugar, lime juice, sweetened cream of coconut, and whole milk. Mix until combined. Add more confectioner's sugar if you prefer a thicker glaze. If you prefer a thinner glaze, you can add more cream of coconut or lime juice.

Drizzle glaze over cooled cookies with the tines of a fork and allow the glaze to set completely before serving.

Store the cookies airtight at room temperature for up to 3 days.