Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper because scrubbing pans is not a personality trait.

Dump everything into a bowl. Coconut first, condensed milk second, vanilla last. Stir until the mixture looks sticky, thick, and evenly coated.

Scoop small mounds onto your prepared baking sheet. Use a spoon, cookie scoop, or your hands if you’re feeling bold. Keep them compact.

Bake until golden, about 20–25 minutes. The tops should look lightly toasted, not aggressively tan.

Cool slightly before eating. I know it’s hard. But give them 10 minutes so they set and don’t fall apart in betrayal.