14 oz. bag sweetened coconut flakes
2 cups chocolate chips
2/3 cup chopped lightly salted roasted almonds
14 oz can sweetened condensed milk

Preheat oven to 325.
Mix all ingredients together.
Scoop out using large cookie scoop onto parchment lined sheet.
With moist fingertips, press gently to slightly flatten the tops of the cookies.
Bake for 12-15 minutes until they begin to turn golden.
Can be frozen indefinitely.

* Make them a bit oversized to get a chewy interior with lots of golden brown on the exterior.
I first tasted these at The Mill in Lincoln in late 2018.

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