Whisk flour, cornmeal, and salt together in a bowl.

In a stand mixer fitted with the paddle attachment, beat butter, sugar, and zest on medium speed until light green and fluffy, about 3 minutes; scraping down sides of bowl occasionally. Add yolk and tequila and beat until combined.

Decrease speed to low and add flour mixture in 3 additions, mixing after each addition just until combined; scraping down sides of bowl occasionally.

Form dough into a disk, wrap in plastic wrap and chill 1 hour.

Heat oven to 375°F; line two baking sheets with parchment paper.

On a lightly floured surface, roll dough out to ¼-inch thick.

Cut dough out using a 2½-inch round cutter; transfer to parchment lined baking sheets spaced 1-inch apart.

Bake cookies just until edges are starting to brown, 10–12 minutes; rotating baking sheet halfway through.

Let cool 5 minutes on baking sheet then transfer to a wire rack to cool completely; repeat with remaining dough.

Combine chocolate and coconut oil in a microwave-safe bowl. Melt in microwave in 30 seconds increments until completely smooth; stirring after each 30 seconds.

Dip, drizzle or spread chocolate mixture on cookies; sprinkle with minced lime zest. Let chocolate set.

Store cookies in an airtight container for up to 1 week.