In a mixing bowl beat together the butter, sugar and vanilla.
In a separate bowl mix together the dry ingredients; flour, coconut, baking powder and salt.
Gradually add the dry ingredients to the butter mixture, beating continually until well blended. Add the first tablespoon of almond milk making sure it is entirely absorbed before you add the second one. Dough will compact together but will be quite sticky.
Put the dough in plastic wrap and place in the fridge for at least 30 minutes and up to overnight.
When you are ready to start baking, preheat the oven to 160 degrees C.
Place the dough in the freezer for 5 to 8 minutes. Line your work surface with baking paper.
When the dough feels hard, put it on the baking paper and dust with some flour. With a rolling pin, roll out the dough to about 3mm thickness. Cut out the dough to the shape(s) of your choice. Carefully remove the extra dough that does not belong to the shapes you have cut out. Gather the extra dough and put back in the fridge wrapped in plastic wrap.
Carefully place the baking paper with the biscuits on a baking tray and bake for 20 to 25 minutes. Start watching closely at around 20 minutes. You do not want to overcook the biscuits or they will be too hard. They should be a light golden colour. Cool biscuits on a wire rack. Repeat with the remaining dough.