Preheat oven to 350F. Line a large cookie sheet with parchment paper.
In a large bowl, mix coconut flakes and flour. Add condensed milk and vanilla extract. Stir well.
Using a stainless steel 1/4 size measuring cup, fill it tight with the coconut batter. Turn upside down and drop batter onto the parchment. Tap gently on the cup if necessary. Space the cookies about 1 inch apart. Repeat until all the batter is used.
Bake in preheated oven for 20 min or until golden brown. cool and serve.
Recipe Notes
Coconut macaroon cookies can be frozen for up to 3 months.