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For the scones:
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Preheat oven to 400 F. Line a baking sheet with parchment paper.
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In a mixing bowl, stir together the flour, sugar, coconut, baking powder, baking soda, and salt. Cut in the butter using a pastry blender until the mixture is crumbly.
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In a smaller bowl, whisk together the yogurt, egg yolk, vanilla, coconut extract, and lime zest. Add the yogurt mixture into the flour/butter mixture and gently fold it in, forming a shaggy dough.
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Turn the dough out onto a lightly floured work surface. Gently pat the dough together until it holds its shape and can be formed into a 3/4 inch-thick disc, being careful not to overwork the dough or knead it too much. Cut the disc into 8 equal-sized triangles. Place each triangle on the parchment-lined baking sheet. Brush the top of each triangle with heavy cream.
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Bake 14-16 minutes or until golden on the edges and cooked through. Remove pan from oven and set aside to cool on a baking rack while you make the glaze.
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For the glaze:
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In a medium sized bowl whisk together the Greek yogurt, lime juice, and green food coloring, if using. Gradually add powdered sugar, whisking briskly until smooth and you have a thick, but runny glaze. Drizzle the glaze over warm scones, then immediately sprinkle scones with toasted coconut. Allow the glaze to set before serving.
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Notes:
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I toast my coconut in a small frying pan over medium heat, stirring often until golden.
