Toast the pine nuts in a shallow skillet over medium heat until just golden, about 3 to 4 minutes. Keep your eye on the pine nuts as once they are fragrant, they go from perfect to burnt in a nanosecond.

Place the granulated sugar, coconut flakes, lime zest, and thyme into the bowl of a food processor. Pulse to combine.

Whisk together the flour, cornmeal, baking powder, and salt in a small bowl.

Use an electric mixer to combine the butter with the flavored sugar.

Mix in the eggs, vanilla, and two tablespoons of the lime juice. Stir in the flour. Add the pine nuts.

Divide the dough into two halves, cover with plastic wrap and place in the freezer for 15 minutes.

Preheat the oven to 350°.

Form each portion of dough into a log about 3-inches wide and 10 to 12-inches long. Place these onto a parchment paper-lined baking sheet.

Bake until the logs are golden brown, about 20 minutes. Remove the dough from the oven and cool for at least 15 minutes.

Reduce the oven temperature to 300°.

When cooled, use a serrated knife to cut each log into ½-inch slices and lay cut-side-up on the baking sheet.

Place the baking sheet back into the oven and bake until the cookies are dry and just crisp, about another 30 minutes.

Whisk together the confectioner’s sugar, remaining 1 tablespoon lime juice, half-and-half, and vanilla until smooth.

When the cookies have cooled, drizzle each one with the glaze.