Ingredients for 1 servings:
1. 1/2 cup butter (at room temperature)
2. 3/4 cup sugar
3. 1/4 teaspoon salt
4. 1 egg
5. 1/2 cup coconut milk
6. 1 tablespoon instant coffee powder
7. 1 1/2 cups flour
8. 1 teaspoon baking powder
9. 1 cup flaked coconut

Directions:
1. Preheat oven to 175 C and line baking sheets with parchment paper.
2. Mix butter, sugar and salt with an electric mixer until creamy, about 1 minute.
3. Add the egg and beat well.
4. Heat the coconut milk gently in a saucepan over medium heat or in the microwave.
5. Add instant coffee and stir to dissolve.
6. Stir the coconut-coffee mixture into the butter mixture.
7. Sift together flour and baking powder and add to the batter, stirring just until the ingredients are incorporated.
8. Fold in the flaked coconut.
9. Drop heaping teaspoons of batter 1 inch apart on baking sheets.
10. Bake in the preheated oven for 12-15 minutes or until cookies are pale golden brown.
11. Transfer to wire racks to cool.
12. Store cookies in an airtight container at room temperature; cookies will keep up to two weeks.