1 (14 oz) bag Sweetened Shredded Coconut
1 (14 oz) can Sweetened Condensed Milk (regular or fat-free works)
2 Cups Semi-sweet chocolate chips
⅔ Cup Lightly salted chopped almonds
Preheat the oven to 325°F/160°C. Line a large baking sheet with parchment paper and set it aside.
In a large bowl, combine the shredded coconut, sweetened condensed milk, chocolate chips, and chopped almonds, and stir until combined.
Use a scooper or a tablespoon to scoop the dough onto your prepared baking sheet. Dip your fingertips in water and gently pat down the tops of each cookie to form discs, or use the back of a spoon.
Bake the cookies for 14 to 17 minutes, or until the edges start to turn golden brown. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Store the cookies in an airtight container.