Preheat oven to 160C.

Take butter and icing sugar in a bowl and beat until creamy.

Add salt and vanilla and beat until combined.

Add the desiccated coconut and mix well.

Add maida and mix until incorporated.

Add milk, 1 tbs at a time and bring the dough together.

The final dough must be slightly crumbly but should hold it shape when shaped.

Pinch small balls out of the dough, slightly flatten it to cookie shape and make sure there are no cracks.

Roll the cookie on desiccated coconut and arrange on a cookie tray.

Bake the cookies for 10-12 minutes or until the sides start browning.

Remove from oven and allow the cookies to cool on the tray itself.

Store them in an airtight jar at room temperature for 1-2 weeks.