Preheat oven to 350 degrees F (175 degrees C) and line two large baking sheets with parchment paper.

Toast the glutinous rice flour in a dry skillet over medium-low heat for 3 to 5 minutes, stirring constantly until it smells nutty and turns a pale golden brown; set aside to cool.

In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3 minutes until light and aerated.

Add the egg, egg yolks, and coconut extract to the butter mixture and beat until fully incorporated and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.

Divide the butter-sugar-egg mixture into two equal portions in separate bowls.

To the first bowl, add half of the flour mixture and the toasted glutinous rice flour; mix until a pale dough forms.

To the second bowl, add the remaining flour mixture and the pulverized freeze-dried mango powder; mix until a vibrant yellow dough forms.

Fold the finely diced dried mango pieces into the mango dough portion.

To assemble, take a small tablespoon of each dough (the rice dough and the mango dough) and gently roll them together to create a marbled sphere.

Place dough balls 2 inches apart on the prepared baking sheets.

Bake for 12 to 14 minutes or until the edges are just golden and the centers remain slightly soft.

Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack.

Whisk together the powdered sugar, coconut cream, and sea salt to form a thick glaze; drizzle over the cooled cookies before serving.