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Beat butter and sugar until light and fluffy. Add in eggs and continue beating until well-mixed.
Sift in the flour and potato starch and mix. Add in 160 grams of coconut shreds and mix until just combined. Place the mixture in the fridge for 1-2 hours.
Take out and shape into 27-30 small balls and place on a baking tray lined with baking paper. Sprinkle the top with the rest of coconut shreds.- Bake in a preheated 180C/350F oven for about 22-25 minutes until lightly golden brown.
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