Carrot-Coconut Muffins

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1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon salt

3/4 cup packed light brown sugar

1/2 cup plain whole-milk yogurt

1/3 cup coconut oil, melted

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups grated carrots (about 3)

1/2 cup sweetened shredded coconut, plus more for topping

1/2 cup chopped macadamia nuts

1/4 cup finely chopped crystallized ginger

1/2 cup confectioners' sugar

2 teaspoons water