Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by either lining it with parchment paper or giving it a light coat of grease.

Mix the Dry Ingredients: In a medium bowl, combine the shredded coconut, all-purpose flour, sugar, baking powder, and salt. Mix well to ensure even distribution.

Prepare the Wet Ingredients: In a separate bowl, cream the softened butter with an electric mixer or whisk until light and fluffy. Whisk in the egg and vanilla extract, mixing until everything is thoroughly incorporated. Add the milk if the dough seems too dry.

Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring until a cohesive dough forms.

Form the Cookies: Using a spoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Flatten slightly with the back of the spoon for even baking.

Bake: Place in the preheated oven and bake for 10 to 12 minutes, or until the edges turn a rich golden brown.

Cool: Take the cookies out of the oven and allow them to rest on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely.