Put the two bags of sweetened coconuts in a mixing bowl. Add the sweetened condensed milk, and the vanilla. Mix with a wooden spoon.

Beat the egg whites using electric mixer with whisk attachment until you have stiff peaks. Before you reach the stiff peak stage, start, very slowly adding in the 1/4 cup of sugar. Fold this mixture into the coconut mixture along with the 1 Tablespoon of flour. Fold in the large flaked unsweetened coconut.

Now this part you can either use your hands or use a very large ice cream scoop. Make mounds of coconut mixture and place onto a cookie sheet that either you have lined with parchment paper or a silpat. I prefer the silpat because I don’t have to keep buying parchment paper.

Bake these at 325° for about 20 – 25 minutes or nicely browned. Watch closely and when they start to brown on the bottom and a little on the top they are done. Let cool on rack then either enjoy as they are or dip bottoms in melted chocolate. I drizzled some of these with a little chocolate on top also.

(Note: I keep experimenting with macaroon recipes. If you like the look of the one with the larger flaked coconut, I would use all unsweetened coconut but increase the sugar in the egg whites to 1/2 cup and still add the whole can of sweetened condensed milk.)