Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, shredded coconut, sugar, baking powder, and salt.

Add the cold cubed butter to the dry ingredients and use a pastry cutter or fingers to work it in until the mixture resembles coarse crumbs.

Pour in milk and vanilla extract, then stir gently until a soft dough forms.

Turn the dough onto a lightly floured surface and knead just 2–3 times to bring it together.

Roll out to about 1/2-inch thickness and cut with a biscuit cutter or round glass.

Place biscuits onto the prepared baking sheet, spacing them slightly apart.

Bake for 15–18 minutes, or until the tops are lightly golden.

Serve warm or at room temperature, plain or with butter and jam.