Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, mix in the sweetened condensed milk until well combined.

In another bowl, whisk together the all-purpose flour, baking soda, and salt if you're using flour. Gradually add this mixture to the wet ingredients, mixing until just combined.

Fold in the shredded coconut, chocolate chips, and chopped almonds until evenly distributed throughout the dough. Notably, sweetened shredded coconut is recommended for the best flavor and texture.

Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon.

Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the tops are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For the best results, make sure your butter is softened but not melted, as this will help create a light and airy texture.

Additionally, feel free to experiment with your favorite chocolate types or add a sprinkle of sea salt on top before baking for an extra flavor boost.

These cookies store well in an airtight container, but they're best enjoyed fresh!