Preheat the oven at 170°C and line a baking sheet with parchment paper.

In a large bowl, place the flour and coconut and fold in the condensed milk. Add vanilla extract and mix, using a spatula, until incorporated.

Using your hands, take around 1 ½ tbsp of mixture and form into a ball. Place onto baking sheet with parchment paper and press slightly.

Bake in the oven for 10 - 13 minutes until surface become golden brown.

Bring the macaroons out of the oven and cool completely on a cooling rack.

In the meantime, prepare the white chocolate mixture. In a small heat-proof glass bowl, place white chocolate (cut into small, equal-sized pieces) and heat in microwave on high heat at 10 second increments.

When chocolate is almost melted and only some lumps remain, bring out of microwave and mix using a fork or whisk until smooth.

Add matcha powder gradually and stir continuously until white chocolate mixture turns vibrant green.

Dip the bottom part of the cooled down macaroons into the white chocolate matcha mixture and place the macaroons on a plate with parchment paper.

Repeat for all macaroons and spread and decorate the tops of macaroons with leftover chocolate if desired.

Place macaroons in fridge and cool for 10 - 15 minutes until chocolate has solidified.