Pulse the coconut shreds in a blender to make small shred, (coarse meal size) set aside. Crush cardamom seeds in a mortar and pestle and set aside.
Dry toast the coconut in a pan over medium low heat. Toast until most of the coconut is golden. Stir occasionally to avoid burning, Add coconut milk and cardamom, cook.
Add sugar and salt, increase heat to medium and cook until the mixture completely absorbs the liquid and does not leak any moisture when squeezed or pressed.
Take it out in a tray and let it cool to room temperature, them shape into balls.
