In a medium bowl stir together flour, baking soda, and salt. Set aside.
In a large bowl, beat butter and jelly until well blended and lightened in color. Add grated zucchini and egg, and mix well. Stir in dry ingredients until well blended. Gently stir in nuts and coconut.
Drop batter in 1 tablespoon mounds, about 1-inch apart on cookie sheets covered with a Silpat or parchment paper. Bake until cookies are lightly browned, about 12 to 15 minutes, rotating pan positions halfway through baking. Carefully remove cookie trays from oven and place trays on a cooling rack. Allow cookies to cool on the trays for a minute or two before removing them from the trays to the cooling rack directly, this allows them to set up a bit.
Frosting
Place the cream cheese in a large mixing bowl. Using a hand mixer or a stand mixer, beat until smooth. Add the butter, and continue beating until smooth and well blended. Add powdered sugar and vanilla, and beat until just combined.
Frost cookies
Once cookies have cooled, frost them with cream cheese frosting, and garnish with an additional walnut piece if desired.
Store cooled and frosted cookies in an airtight container in the fridge for up to 2 days. To store more than a few days, freeze unfrosted cookies.
Notes
Makes about 45 cookies, depending on how large your spoonfuls are The cream cheese frosting recipe below is for a full batch of Cream Cheese Frosting. I prefer a light spread of frosting on my cookies, so I like to make half a batch.