Preheat oven to 325F. Line cookie sheets with parchment paper; set aside.

In a large mixing bowl, combine the coconut, chocolate chips, and chopped almonds.

Stir in the sweetened condensed milk until fully combined.

Use a ¼ cup measuring cup or cookie scoop to scoop the cookie dough onto the parchment paper lined cookie sheets. Wet your hands with water to prevent sticking and form the mounds of cookie dough into thick, round cookies.

Bake the cookies at 325F for 12-14 minutes until golden brown around the edges.

Cool the cookies on the baking sheets for 5 minutes, then remove and cool to room temperature on wire cooling racks.