In food processor bowl, pulse 1/2 cup flour with shredded coconut until mixture looks sandy.
In medium bowl, combine remaining 1 cup of flour and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Add vanilla, coconut extract and lime zest; mix well. Add flour mixture; mix just until combined . Flatten dough into a disk; wrap with plastic wrap. Refrigerate at least 2 hours or overnight.
Preheat oven to 350°F. Let chilled dough stand at room temperature 10 minutes. Lightly flour work surface and roll dough 1/4 in. thick. Cut dough into desired shapes. Gather and reroll scraps. Place cookies 1 in. apart on ungreased cookie sheet.
Bake 12-15 minutes or until lightly brown at the edges. Cool 5 minutes; transfer to cooling grid to cool completely
Pipe white chocolate ganache stem. Dip toothpick in green candy color; pull through piped white stem. Pipe tip 131 white chocolate ganache drop flower on end of stem; add green sugar pearl to center of flower.
Makes about 1 1/2 dozen cookies.