Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.

In a large mixing bowl, add the flour and coconut. Stir until well mixed.

Add vanilla extract and stir again until well blended.

Add the sweetened condensed milk and with a rubber spatula, mix well to incorporate.

Drop 2 inch rounded, heaping spoonfuls onto the cookie sheet, spacing the cookies about 2 inches apart.

Spray the bottom of a drinking glass with non stick spray and use it to flatten the cookies ever so slightly.

Bake for 12-15 minutes or until golden in color and the coconut is lightly toasted.

Cool on the cookie sheet for 5 minutes before transferring to a wire rack to completely cool.

Line a cookie sheet with wax paper and set aside.

In a double boiler, melt the orange chocolate candies by stirring until completely melted.

Pour the melted chocolate into a shallow dish and dip the bottom of each cookie into the mixture.

Pour chcolate sprinkles into a shallow dish and dip each cookie in immediately after chocolate.

Cool completely before serving.