In a pan placed on low to medium heat, toast the coconut until it turns light brown. Remember to keep stirring at regular intervals to avoid burning.

Add all the ingredients, except milk, to a bowl and mix well. Slowly add the milk and knead to soft dough. Refrigerate it for 20 minutes. As the dough is chilling, preheat the oven to 350 degrees F.

Remove the dough from the fridge and roll out into balls. Flatten with your palms, place on a lined sheet and bake for 12-15 minutes. Keep an eye on them though; the cookies might get done faster in your oven.

Don’t worry if they feel soft when just out of the oven, they will harden a bit as they cool. Even though these weren’t as sinfully delicious as the ones from the bakery (considering the fact that these don’t have butter), they were still really really good. Bon Appétit.