Preheat oven to 350F and line the baking sheet with parchment paper or silicon baking liners and keep aside.
In a bowl add all the dry ingredients like whole wheat flour, desiccated coconut, cardamom powder, baking powder, salt, give it a mix and keep aside.
In another mixing bowl, add the coconut oil and microwave for 30 seconds until melted and transparent. Now add the sugar to this oil and mix well.
Next add the mixed dry ingredients to this oil and sugar mixture and give it a good mix. The mixture will be crumbly at this point which is ok.
Add the cashews and a tablespoon of water/milk at a time till the whole batter/dough binds and you are able to form a ball. I've used about 3 tablespoon milk (to make it vegan add water).
Scoop out a tablespoon of the cookie batter and place it on the lined baking sheet.
Flatten them directly on the cookie sheet or first shape them into balls using your palms and then flatten them. Adjust the sides and shapes as required.
If you are using coconut oil, the sides/edges will shape like a flower whereas with butter it may come out perfect smooth.
Add some shredded coconut (and cashews - optional) on top and press it in the dough gently. Repeat for the remaining batter.
Bake for 10 mins, remove from the oven and let them rest for 5 mins on sheet and carefully transfer them onto a cooling rack using a spatula.
The cookies may look soft and uncooked at this point but don't worry they will harden as they cool. For crunchier cookies bake for addition 3-5 mins.
Let these cool completely and then transfer them onto a clean dry airtight container and store at room temperature.