1. Heat up a coated pan without fat and lightly toast the desiccated coconut. You want them to get fragrant and release some oil, but you don’t want them to brown. Set aside and let cool down.

2. Add the butter, confectioners’ sugar, and vanilla extract to a large bowl and mix until light and fluffy. Mix the flour with the cooled coconut, and salt and add to the bowl – knead briefly to get a smooth dough. Wrap the dough in plastic wrap and place it in the fridge for about 1 hour.

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Divide the dough and shape it into small balls the size of a cherry. Place on the baking sheet and bake for about 10 minutes.

4. For the coating mix the coconut with the confectioners’ sugar in a small bowl. Take the cookies out of the oven and roll them – still hot – in the mixture. Place the coated cookies on a wire rack and let them cool down completely.