Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup sweetened condensed milk
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup confectioners' sugar
  • 1/4 cup unsweetened shredded coconut

Instructions:

  1. Beat the softened butter in a mixing bowl until pale and fluffy. Slowly stream in the sweetened condensed milk and vanilla extract, whipping on medium-high for 2 minutes until a glossy emulsion forms.
  2. Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until a soft, non-sticky dough forms.
  3. Using a cookie scoop, portion the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet.
  4. Bake at 325°F (160°C) for 10–12 minutes until the bottoms are barely golden, ensuring the tops remain pale.
  5. Remove from the oven and let cool for 5 minutes. While still warm, roll each cookie in the mixture of confectioners' sugar and shredded coconut.
  6. Allow cookies to cool completely on a wire rack before applying a final light dusting of confectioners' sugar.