Prepare your coconut. Separate the meat from the husk and, using a food grater, grate the coconut meat. If fresh coconut is not available, you can use store-bought dried shredded coconut.
Prepare your cassava root. Using a hand grater or food processor, grate your cassava root. For a finer finish, the hand grater will be the better option.
Preheat oven to 315 F.
The cassava root will be holding water, so wrap it in a cheesecloth and squeeze out water and starches.
In a large bowl, mix the ingredients together.
Using your hands, form the dough into flat round discs, about ½ - ¾ inch thick. Place on an oiled or powdered baking sheet.
Bake in the oven for 30 minutes. After 15 minutes, turn the cookies over to ensure both sides are cooked.