Preheat the oven to 325°F.

Line a cookie sheet with parchment paper or a silicone baking mat.

In a small bowl, combine the sweetened condensed milk and the vanilla extract. Set aside

In a large mixing bowl, combine the coconut flakes, chocolate chips, and chopped almonds. Using a wooden spoon, stir to combine the dry ingredients.

Pour the condensed milk mixture over the coconut mixture. Stir until all of the coconut mixture is completely coated.

Using a 1 to 1½-tablespoon cookie scoop, scoop out the coconut mixture into slightly wet hands and shape it into a ball. Place the cookie dough ball 2 inches apart on the cookie sheet. Slightly press the ball down. Remember to keep your hands slightly wet to keep the cookie balls from sticking to your hand.

Bake for 12 to 14 minutes.

Remove from the oven and allow cookies to rest on the cookie sheet for 8 to 10 minutes before moving to a cookie rack. The cookies will be very gooey until they are allowed to cool/set properly and would fall through the slats of the cooling racks if you transferred them too quickly.