Whisk together flour, baking soda, and salt in a large mixing bowl. Add coconut and stir until mixed.
In a medium bowl, mix the sugar, lime zest, and cream cheese until combined.
Add melted butter to sugar and cream cheese mixture & stir to combine.
Add milk, oil, egg, lime juice, and vanilla to sugar mixture and mix to combine.
Add the wet ingredients to the flour mixture, mixing until combined.
Line a baking sheet with parchment paper or a baking mat. Using a spoon or cookie scoop, place about 1½ tablespoons of dough on a cookie tray, about 3½ inches apart (these cookies will spread quite a bit, to about 3 inches in diameter).
With the bottom of a glass or flat measuring cup, flatten the cookie dough to about ¼ inch thick. NOTE: The thicker the cookie, the chewier it will be.
Bake at 350 degrees F for 11-12 minutes or until the edges turn golden brown.
Notes
If you like thicker cookies, I recommend chilling the dough for about 30 minutes prior to scooping and baking. Chilling keeps the dough from spreading so much.
Store cookies in an airtight container at room temperature for 4-5 days.