In a medium saucepan, whisk together fresh lime juice and salt. Next, add egg yolk and sugar, stirring until smooth. Place over medium heat, whisking for about 5-7 minutes until thickened. Remove from heat, stir in unsalted butter and lime zest. Strain, transfer to a bowl, and chill for at least 30 minutes.

Preheat your oven to 350°F (175°C) while preparing the cookie dough.

In a medium bowl, whisk together flour, baking soda, and a pinch of salt. Set aside.

In a large mixing bowl, beat unsalted butter and granulated sugar on medium speed until light and fluffy—about 3-4 minutes.

Add lime zest, whole egg, egg yolk, vanilla extract, and coconut extract. Mix on low speed until combined.

Gradually add dry mixture to wet ingredients, mixing until just incorporated. Fold in coconut flakes and chopped macadamia nuts.

Using a cookie scoop, portion out dollops of dough onto a lined baking tray, creating indents in the centers.

Bake for 8-9 minutes until edges are set and centers are slightly underbaked.

Cool on the tray for 5 minutes before transferring to a wire rack. Top each cookie with chilled lime curd and sprinkle with toasted coconut.