Begin by preheating your oven to 325 degrees Fahrenheit.

Next, line a baking sheet with parchment paper. (This is VERY important, I've made other macaroon type cookies and the bottoms will get very dark/burn if you place them directly on a cookie sheet.

In a large box, mix the coconut, chocolate chunks, almonds, and sweetened condensed milk. I used my kitchen aid to mix the ingredients because I was making a triple batch but, I believe that if you were making a single batch and didn't want to drag out your mixer, a wooden spoon would suffice.

Next, scoop one-inch mounds of dough onto your parchment paper-lined baking sheet.

Finally, bake the cookies for 12-14 minutes, until the coconut is just starting to turn a golden brown.

Once the cookies are done baking, allow them to cool for about 10 minutes on the cookie sheet before you move them to your cooling racks. They will still be soft when you take them out of the oven, and they need to "set" a bit or they will fall apart when you transfer them.