Place 50g softened butter and 2 tablespoon of ghee (clarified butter ) into a large mixing bowl.

Cream the softened butter and ghee until light and fluffy.

Add 1/2 cup powdered sugar.

Cream the softened butter and sugar until light and fluffy. Add 1/2tsp of vanilla extract and 1/4 tsp salt. Mix well.

Combine flour, baking powder. Sift the flour. Sifting is a way of aerating your flour and making sure that there are no large lumps. If there are leftover lumps, press them against the strainer and sieve. Add 1/2 cup desiccated coconut and mix it well. Gradually add milk to the mix. Blend the ingredients until it forms a soft dough. The dough should not be sticky or runny.

Wrap cookie dough bowl in plastic wrap and chill in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP. Line the baking tray with either parchment paper or aluminum foil.

After the resting time is over, preheat the oven to 180 degrees for 10 minutes. Grease a baking tray. Take the chilled dough logs out of the refrigerator and divide the dough into 20 - 22 equal small portions. Roll dough into balls, using small portion of dough per cookie, wrap up in desiccated coconut, and place onto prepared baking sheet.

Arrange the prepared coconut cookie dough on the greased baking tray. Leave enough space in between each cookie, so they have room to expand.

Bake the eggless coconut cookies @180 degrees C for 12-15 minutes. Once out of the oven, eggless cookies will still be soft and gooey. No worries, the cookies will get firm as they cool.

Carefully lift the cookies with a spatula and transfer them on the cooling rack. Let the cookies cool on wire racks at room temperature. They will turn crispy and crunchy after cooling.

Eggless coconut cookies are ready to enjoy. Store them in an airtight container, They can be stored for 10 -12 days and enjoyed as tea time snack.