Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed cookie sheets with parchment paper and set aside.
Spread the coconut in an even layer on a baking sheet and toast it as the oven preheats, tossing frequently and watching carefully to ensure it does not burn (it can happen quickly!). Transfer to a clean bowl and set aside.
In a large mixing bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy (3-4 minutes).
Beat in the egg until fully incorporated.
Add the orange liqueur, tequila, lime zest, and lime juice and mix until incorporated.
Gradually mix in the flour mixture, beating until just combined. Remove from stand mixer.
Portion out dough with a #60 cookie scoop, rolling balls in sugar before placing on the cookie sheet. Give them plenty of room, as they will spread a bit.
Bake for 9-11 minutes, or until just starting to lightly brown.
Leave on cookie sheet for 2 minutes before transferring to wire racks to cool completely.