In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of sugar until light and fluffy, about 2-3 minutes. Blend in the fresh lime juice, lime zest, and coconut extract until well combined.

Gradually add 2 ¾ cups of all-purpose flour, mixing until just combined to maintain a tender texture.

Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C).

Using a cookie scoop or your hands, portion the chilled dough into balls and place them on a lined baking sheet, leaving space between each. Flatten each ball gently.

Bake for 10-12 minutes until edges are lightly golden but centers are soft.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat together ½ cup of softened butter and ¼ cup of Baileys Colada until creamy. Gradually add 2-3 cups of powdered sugar until desired frosting consistency is achieved.

Once cookies are cooled, spread Baileys Colada buttercream on top of each cookie, and garnish with maraschino cherries and candied pineapple wedges.