Sieve dry ingredients in a bowl and keep them aside.
In another bowl, add room temperature, softened butter. Cream the butter for 30 seconds.
Add sugar to the butter and cream again for a minute until it is fluffy.
Add desiccated coconut and mix once.
Now add in the dry ingredients little by little. Mix well.
Add milk little by little and form a smooth dough.
Wrap the cookie dough using a cling wrap and refrigerate for a minimum of 30 minutes.
Take the dough out. Make medium size balls out of the dough and slightly flatten them. Roll it in desiccated coconut.
Preheat the oven to 350F/180C. Line a baking sheet. Place the cookies on the baking sheet leaving enough gap between each cookie.
Bake for 15 minutes. Cool completely and store the eggless coconut cookies in an air-tight container.
Enjoy the coconut cookies as a snack with a cup of hot tea.