Preheat your oven to 350°F. Line mini muffin pans with paper cupcake liners and set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the sweetened condensed milk and vanilla extract until the batter is smooth.

Gradually mix in the flour until just combined.

Fold in the desiccated coconut, mixing until evenly distributed.

Spoon the batter into the lined mini muffin pans, filling each about 3/4 full.

Bake for 20–25 minutes or until the tops are golden brown and a toothpick comes out clean.

Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.