Preheat oven to 325° F. Line baking sheets with parchment.
Add the coconut, chocolate chips, and chopped almonds into a large mixing bowl.
Pour in the sweetened condensed milk and stir until fully combined.
Use a small measuring cup or a cookie scoop to scoop the cookie dough directly onto the cookie sheet. Wet your hands with water to prevent the dough from sticking and roll the cookie dough into thick, round cookies.
Bake the cookies at 325° F for 12 to 14 minutes, until lightly browned on the edges.
Cool the cookies on the baking sheets for 5 minutes, then remove them and cool on the wire racks.
Notes
Parchment Paper: When baking these 4 ingredient cookies you want to line your baking sheet with parchment paper and spray it lightly with cooking spray. This will prevent your cookies from sticking.
Cookie Toppings: These cookies would just be perfect if drizzled with a tablespoon of melted chocolate after baking. A caramel drizzle would also be just as good.
Short cut tip: For an even quicker prep time, you can use pre-chopped almonds.