Preheat the oven to 180°C.
Place shredded fresh coconut into a mixing bowl.
Pour the condensed milk and vanilla on top of the coconut.
Mix until ingredients are well combined.
Place neatly heaped teaspoons of the mixture onto a slice tray lined with baking paper.
Bake for about 15 minutes.
The bottoms of the macaroons should be lightly caramelised (medium-dark brown).
Allow to cool before trying to remove from the baking paper as the bottoms will be soft.
Tip: Coconut Macaroons are delicious dipped in dark chocolate.