Preheat the oven to 350°F. Line a large baking sheet with parchment.
Combine the flour, baking powder, salt, and sugar in a medium-size mixing bowl.
Stir with a fork to combine.
Grate cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it’s evenly dispersed and approximately pea-sized.
Stir together 1/3 cup Iberia coconut cream, Iberia vanilla essence, and Iberia coconut condensed milk. Add the liquids and stir until a loose, dry dough forms.
Portion 12-18 balls of dough onto a lined baking sheet. Bake for 18-20 minutes and remove from the oven when very barely browned on the bottom, taking care not to brown the tops of the cookies.
Transfer the cookies to a wire rack. While the cookies cool, combine the powdered sugar, milk, and coconut extract in a small bowl and whisk until smooth.
Drizzle the glaze over the cooled cookies and immediately sprinkle with coconut.
Store in an airtight container.