Preheat the oven at 350 F(180C) for at least 10 minutes. Take a large bowl and keep a large strainer over it to sift the dry ingredient. If you are using unsalted butter,add a pinch of salt.

Sift them together.

If powdered sugar is not available, grind granulated sugar in the small jar of mixer until smooth powdered sugar.

Take 1/2 cup melted butter and 1/2 cup powdered sugar in another bowl.

Beat them using a hand beater until creamy and smooth.

Add 2-3 drops of vanilla extract or vanilla essence.

Add 3/4 cup desiccated coconut.

Mix well.

Add sifted dry ingredients.

Mix well with a spatula. If the mixture looks dry, add 1 tablespoon milk as needed.

Mix well using your hands and Knead into dough. If the dough looks very soft cover it with a parchment sheet or paper and keep it in a refrigerator for 20-30 minutes.

Line a baking tray with either parchment paper or aluminum foil. Divide the dough into 22-23 equal small portions and make round shape balls from it. Flatten each ball a little between your palms to give a shape like a patty. Place them on baking tray. Place the baking tray on middle rack on middle rack in preheated oven and bake it at 350F (180C) for 15-18 minutes or until the edges of cookies have little golden brown colour.

Remove the baking tray from the oven. The cookies will be soft at this time.

Carefully lift the cookies with a spatula and transfer them cool at room temperature. They will turn crispy and crunchy after cooling. Eggless coconut cookies are ready. Store them in an airtight container and enjoy.