Preheat your galley oven to 350ยบ. Place a piece of parchment paper on a cookie sheet. Combine the coconut, sweetened condensed milk, chopped almonds, and chocolate chips in a large mixing bowl. The batter will be very stiff so best to mix with a strong wooden spoon.
Scoop spoonfuls of cookie dough into balls, wet your hands with a little water then shape the mounds into round cookies. Squeeze the balls tightly, as they can tend to fall apart. Flatten them slightly with the back of a moist spoon and place on the parchment-lined cookie sheet.
Bake for 20 minutes or until golden brown around the edges.
Cool the cookies on the baking sheet before serving. They can be kept in a sealed container for many days.