Preheat oven to 160 deg c.Line a baking tray with parchment paper.Set aside.In a mixing bowl,beat together the butter and sugar until light and creamy.
Add the vanilla extract and mix well.
In another bowl,add whole wheat flour ,all purpose flour, ginger powder,cardamom powder,baking powder and salt using a whisk or a fork until well combined.Add this flour mixture into the butter mix in 2 batches .Stir well to blend.
Stir in the grated coconut.
If the dough is stiff add milk as required.Transfer this mixture into a piping bag fitted with star nozzle.Pipe out rosettes on the prepared baking sheet.Chill for 15 to 20 minutes to retain the shape.
If you do not prefer to pipe the cookies,drop heaped tablespoons of batter 1 " apart on the baking sheet.
Bake for about 15 to 18 minutes or until the edges turn golden brown.Leave it on the baking tray for few minutes before transferring to a wire rack to cool.