(Eggless) Coconut Macaroons

Preheat oven to 350ºF.

In a mixing bowl, combine coconut and flour. This will help the sweetened condensed milk stick to the coconut better.

Add vanilla extract to sweetened condensed milk (it’s easier to mix it in this way). Then mix the sweetened condensed milk with the coconut. Refrigerate for 10–20 minutes.

Drop by rounded teaspoonfuls onto a well-greased baking sheet, parchment paper or silicone baking mat. Bake 9–10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store at room temperature.

If desired, melt chocolate chips in microwave and drizzle on macaroons.