Cream the coconut oil and sugar together until light and fluffy.
Beat in the salt and vanilla extract.
Add the flour and ground almonds and stir with a wooden spoon until the mixture has a sandy type texture.
Add the milk and stir with a flat bladed knife. Bring the mixture together with your hands to form a dough.
Roll walnut sized pieces into balls with the palms of your hands.
Place slightly apart on a lined baking tray and bake at 170℃ (150℃ fan, 338℉, Gas 3) for about 15 minutes or until just golden.
Allow to cool for 10 minutes, then roll in the icing sugar. Place on a wire rack to cool completely.
If the dough is too soft, place in the fridge for 30 minutes to firm up.Adapted from Pistachio Biscuits with Rose & Almonds.Please note: calories are per serving. They're approximate and will depend on exact ingredients used.