Instructions:

1. In a medium-sized bowl whisk together:
• ²/₃ cup all-purpose flour
• 1 ³/₄ cup powdered sugar
• ¹/₂ tsp salt
2. Pour in and stir until well combined:
• ²/₃ cup coconut milk , unsweetened
3. Stir in:
• 1 tsp vanilla extract
• 1 cup coconut, unsweetened , shredded
4. Stir until combined:
• 5 TBS butter, unsalted , melted
5. Cover bowl and chill for 30 minutes.
6. Preheat oven to 350ºF.
7. Drop a heaping teaspoon of batter onto a baking sheet lined with parchment paper or silicone baking mat.
8. Using the back of a large spoon, gently spread into a circle about 3 inches in diameter.
9. Repeat step 8, spacing circles about 2 inches apart.
10. Bake for 4 minutes, then rotate cookie sheet.
11. Bake for an additional 4-5 minutes, or until edges are golden.
12. If cookies are browning too fast, reduce temperature to 325ºF and bake an extra 2-3 minutes.
13. Place baking sheet with cookies onto a cooling rack to cool for 5 minutes.
14. Transfer cookies to cooling rack using a small spatula and let cookies cool completely.
15. Wipe silicone baking mat and parchment paper and cool baking sheet completely between batches.
16. Cookies can be stored in an airtight container between layers of parchment paper at room temperature for up to 3 days.