Pulse the 15 cookies in a food processor until fine crumbs form. Measure 1 tablespoon of crumbs into a small bowl and set aside for coating. (If using 2 extra cookies for coating, crush them separately and add to the same bowl.)

Warm ghee in a wide skillet over medium heat. Add 3/4 cup desiccated coconut. Stir constantly about 2 minutes until the coconut smells nutty and turns lightly golden at the edges. Do not walk away; coconut burns quickly.

Add all remaining cookie crumbs (not the reserved tablespoon) to the pan. Stir 30 seconds until evenly mixed.

Pour in condensed milk and 3 tablespoons milk. Reduce heat to medium-low. Stir constantly about 1 minute until the mixture thickens into a soft, cohesive dough that pulls away from the pan.

Scrape onto a plate and spread thin so it cools faster. Cool 10 to 15 minutes at room temperature, or 10 minutes in the refrigerator, until cool enough to handle without sticking badly.

In a shallow bowl, combine the reserved cookie crumbs with the 1/4 cup extra desiccated coconut (and chopped nuts if using).

Grease your palms lightly with a touch of ghee if needed. Divide the dough into 16 portions (about 22 to 24 g each). Roll each into a smooth ball between your palms.

Roll each ball in the crumb-coconut mixture, pressing gently so the coating sticks. Place on a parchment-lined plate.

Chill 20 minutes to set, then serve or store.