Add butter and sugar in a bowl.

Put a sieve on bowl and add maida, baking soda, baking powder and salt.

Sift the ingredients into the bowl.

Using a spatula mix everything well.

When everything is incorporated, bring all of them together with your hands. Remember, you just have to bring everything together and not to knead them to make a dough.

Take about a tablespoon or little more of mixture, bind it between your palm. If the dough is slightly crumbling, don't worry. Just try to bring it together on your palm. But if the dough is not binding together at all, add milk just by spoons to the entire mixture ti bind it. However we didn't need to add milk at all.

Make roundel of the mixture and then flatten it with the pressure of your second hand giving a round biscuit kind of shape. Make the round biscuits with entire dough likewise.

Arrange them on a baking tray lined with greased butter paper. There should be a little gap between all biscuits because their size will increase after baking.

Place the baking tray in refrigerator (not in freezer) for 30 minutes.

When you are 10 minutes away from baking, switch on the oven @170℃ for 10 minutes for preheating.

Put the tray in middle rack of oven with both the rods on @170℃ for 17 to 18 minutes.

Thereafter shift the tray to top rack of oven and bake at highest temperature with only top rod on. In our oven, its 230℃.

From this point, don't take your eyes off the oven otherwise cookies will immediately burn from top. For how long to bake cookies on top rack depends on the fact that how much time they will take in turning golden brown. It may be 1 minutes or 2 or 3. But be vigilant because its not going to take too much time. Ours were done in 2 to 3 minutes.

Once they turn golden from top, immediately switch off the oven and bring the cookies out.

Let them turn completely cool.

Eggless coconut cookies are ready. Enjoy.