Preheat oven to 350° F
Combine the dry ingredients in a large bowl
Crack the eggs into the bowl of a standing mixer. Mix on low speed for 20-30 seconds, until the eggs are broken up. Add the sugars, increase the mixer speed to high, and mix 3 minutes or so, until the dough is the color of milky coffee
Add the sifted dry ingredients to the egg/sugar mixture and mix on low speed until they are combined.
Add the butter and mix.
Add the coconut milk and vanilla. Mix until combined.
Add 1 ½ cups of shredded coconut, using a large spoon to mix it in by hand. (Make sure to scrape down to the bottom of the bowl)
(At this point, I refrigerate the dough for 72 hours, although you can easily bake them right away)
Measure the remaining 1 ½ cups unsweetened coconut into a shallow bowl. Scoop balls of dough (about 3 tablespoons in size) and dip them into the coconut.
Place them on the prepared baking sheets, coconut side up, leaving about 2" between them
Bake for 16 to 20 minutes, rotating the pan halfway through until the coconut crust is lightly toasted and the bottoms of the cookies are evenly brown.