Coconut Cardamom Cookies (Gluten-Free)

Preheat oven to 350℉ and line a baking sheet with parchment paper.
In a medium bowl, whisk together shredded unsweetened coconut, gluten-free flour blend, baking powder, salt, and cardamom.
In a separate bowl, cream butter and powdered sugar until smooth and fluffy. Mix in vanilla extract.
Gradually fold the dry mixture into the butter mixture. Add milk, 1 tablespoon at a time, until a soft dough forms that holds together without crumbling.
Scoop tablespoon-sized portions, roll into balls, and place on the prepared baking sheet. Slightly flatten each cookie and sprinkle with extra coconut flakes.
Bake for 10-12 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.