Coconut Scones with Coconut Glaze

4-1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup granulated sugar, plus more for sprinkling
2 cups shredded coconut
3 sticks cold unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 teaspoon coconut extract
2 cups pecans, finely chopped

For the Glaze:
4 tablespoons unsweetened coconut milk
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 to 2 cups confectioners' sugar

Make the scones: Preheat the oven to 400°F. Line 2 or 3 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans; do not over mix.

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.

Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.