Preheat oven to 325. Line two baking sheets with parchment paper.

Combine the shredded coconut, chocolate chips, sliced almonds and condensed milk in a large mixing bowl and toss gently with a wooden spoon until well combined. (It will take a minute, but it will happen.)

Drop by rounded spoonful’s, (I use my small cookie scoop and pack the mixture in there), on to the prepared baking sheets.

Bake for 13-15 minutes, or until bottoms and tips of coconut are lightly browned.

Cool on baking sheets completely, then store in an airtight container. (We keep them in the refrigerator.)