Preheat the oven to 325°F and line a baking sheet with parchment paper.

In a medium mixing bowl, stir together the shredded coconut, chocolate chips, and chopped almonds.

Pour in the sweetened condensed milk and mix until everything is evenly coated and sticky.

Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the prepared baking sheet.

Shape each mound into a round cookie about 1½ inches across, spacing them about 1 inch apart. Press an extra chocolate chip on top of each cookie if you like.

Bake for 12 minutes, or until the edges are lightly golden brown.

Let the cookies cool on the baking sheet for 3–4 minutes to firm up, then transfer them to a wire rack to cool completely.