Preheat your oven to 350F (180oC) and line a baking tray with parchment paper.

In a large bowl combine the *shredded coconut, sugar and coconut milk.

Using a spatula mix until the shredded coconut is fully coated and the mixture comes together into a sticky wet batter.

Using a tablespoon scoop the coconut mixture into your hands and form into a ball. Place the coconut balls onto your baking tray about 1 inch apart. Gently press each cookie down to form a small round as they do not spread when baking.

Bake the coconut cookies for 15-18 minutes or until golden brown around the edges.

Allow to cool on they baking tray for about 10 minutes before carefully transferring to a cooling rack.

Once cool you can store these cookies in an airtight container in the fridge for 3-4 days.

* Shredded coconut varies. For best results use finely shredded/desiccated coconut.