Grind the coconut in a food processor until very fine.
In a saucepan, dissolve sugar in 1/2 cup water on a low flame, until the sugar dissolves.
Simmer for 2-3 minutes
Once the sugar has dissolved, add the semolina and mix well, cooking for 2-3 minutes, until thickened.
Add coconut, salt and ghee, stirring until the mixture is well combined and homogenous.
It will be a thick porridge consistency.
Let it cool for a few hours.
Preheat the oven to 350 F. Grease a cookie sheet with non stick spray or line with parchment paper.
Add egg yolks and ground cardamom to semolina mix.
Add flour and baking powder and mix well.
In a separate bowl, beat the egg white until you have stiff peaks.
On a floured work surface, take a few tablespoons of the dough and roll in the flour.
Taking about 2-3 tablespoons at a time for each cookie, form into small disks and place on cookie sheet.
Using a knife, make a criss cross pattern on the top.
Bake for 20-25 minutes, until cookies are firm and a little golden brown on the bottom.