Milky Coconut Biscuits: A Tropical Delight in Every Bite

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it with butter to prevent the biscuits from sticking.
Mix Dry Ingredients:

In a medium-sized bowl, combine the all-purpose flour, desiccated coconut, baking powder, and salt. Stir to ensure the ingredients are evenly mixed.
Prepare Wet Ingredients:

In a separate bowl, cream the softened butter and granulated sugar together until smooth and light. Add the sweetened condensed milk and vanilla extract, mixing until everything is well incorporated.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. If the dough feels too sticky, you can add a small bit of extra flour, but it should still remain soft and slightly sticky to the touch.
Shape the Biscuits:

Scoop small portions of dough (about a tablespoon each) and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 1 inch apart. Use the back of a spoon to slightly flatten each ball into a biscuit shape.
Bake the Biscuits:

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the biscuits are firm to the touch.
Cool and Serve:

Allow the Milky Coconut Biscuits to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. These biscuits are perfect for enjoying warm or at room temperature.
Serving and Storage Tips: