Ingredients
200 g of dry biscuits (such as digestive biscuits or shortbread biscuits)
100 g of melted butter
200 g of grated coconut
200 g of sweetened condensed milk
50 g of icing sugar
1 teaspoon of vanilla extract
A pinch of salt
Extra grated coconut for the topping (optional)
Method

Making the base:
Crush the dry biscuits in a food processor until finely ground.
In a large bowl, mix the crushed biscuits with the melted butter until smooth.
Making the coconut mixture:
In a separate bowl, combine the shredded coconut with the condensed milk, icing sugar, vanilla extract and a pinch of salt. Mix well until smooth.
Assembling the biscuits:
Scoop out a small amount of the biscuit and butter mixture and press it into the bottom of a cookie cutter or onto a sheet of baking paper to form the biscuit base.
Using wet hands, scoop out a small amount of the coconut mixture and form into balls. Flatten them slightly and place on top of the biscuit base.
If desired, you can roll the biscuits in extra shredded coconut for extra coating.
Chilling:
Place the biscuits on a tray and refrigerate for at least 2 hours, or until well set.
Service:
Once cooled and solidified, the coconut cookies are ready to be served. Store the cookies in the refrigerator until ready to serve.