Preheat the oven to 180°C (350°F) and prepare a baking tray lined with parchment paper.

In a blender, combine the brown sugar and cardamom powder. Blitz until the mixture becomes a fine powder, releasing the aromatic oils from the cardamom for deeper flavor.

Add the freshly grated coconut to the blender and pulse briefly for about 30 seconds, just until the coconut becomes coarse but not overly ground.

Transfer the coconut and sugar mixture into a large mixing bowl. Add the softened butter and beat together using a hand whisk or electric mixer until the mixture turns pale, creamy, and smooth.

Position a sifter over the mixing bowl and sift in the flour, baking powder, baking soda, salt, ginger powder, and a pinch of nutmeg. This ensures the dry ingredients are evenly aerated and distributed.

Gently mix the sifted dry ingredients into the butter mixture until a dough forms. Cover the bowl with cling film and refrigerate for 30 minutes, allowing the dough to firm up for easier shaping.

After chilling, check the dough for firmness. If it’s still too soft to handle, return it to the refrigerator for a little longer.

Once ready, scoop out portions of dough using a tablespoon. Shape each into a round cookie and arrange on the prepared baking tray, leaving space between each to allow for spreading.

Sprinkle a light dusting of desiccated coconut over the tops of the cookies for added texture and a toasted finish.

Bake in the preheated oven for 18 to 20 minutes, or until the tops turn golden brown. For a crispier, biscuit-like texture, extend the baking time by an additional 2 minutes.

Remove the tray from the oven and let the cookies rest on it for about 5 minutes to firm up before transferring them to a wire rack to cool completely.

Once fully cooled, serve immediately or store the cookies in an airtight container to maintain their delightful crunch and flavor.