Preheat your oven to 350°F (180°C).

In a mixing bowl, sift together the flour and cocoa powder.

Cream the butter and sugar together in a separate bowl until light and fluffy.

Add the vanilla extract to the butter and sugar mixture and mix well.

Slowly add the flour mixture to the butter mixture, mixing until well combined.

Add the shredded coconut to the mixture and stir until evenly distributed.

Line a baking sheet with parchment paper.

Using a tablespoon, scoop the mixture and roll it into balls before placing them on the lined baking sheet.

Flatten the balls slightly with a fork.

Bake for 15-20 minutes, or until the edges start to firm up and the biscuits are cooked through.

Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5 minutes.

Transfer the biscuits to a wire rack and let them cool completely.