Cut each cherry into two, set aside.
In a mixing bowl - take condensed milk, add desiccated coconut to it.
Mix well then mix it up. Add vanilla essence, stir it once.
After that keep mixing till it becomes like this, a sticky mixture.
Grease your hands if needed make lemon sized ball and flatten it slightly with your palm. The mixture of coconut macaroon itself tastes so good, yes I tasted it.
Preheat oven at 180 deg C.
Arrange it in a baking tray with butter paper on it.
Grease the butter paper if needed, I didn't do it but still the cookies came out neatly.
Bake in preheated oven for 15-20mins.It depends on the oven so please keep an eye after 10 mins. Mine got done in 15 mins itself. However keep an eye from 10 mins itself. Remove from oven.
Finally let it cool down then slowly remove the macaroons from the sheet.
Store Eggless Coconut Macaroons in an airtight container.