Preheat your oven to 325 degrees. Line cookie sheets with parchment paper or silicone liners.

In a large mixing bowl, combine coconut, chocolate chips, almonds, sweetened condensed milk, vanilla, and salt. Stir until well combined.

Use a cookie scoop to portion about 2 tablespoons of the coconut mixture onto a prepared baking sheet.

Use wet hands to firmly press the mounds together. Leave at least 2 inches in between each cookie.

Bake at 325° for 13-16 minutes, or until golden brown around the edges. (Some of the pieces of coconut on the tops of the cookies should be toasted.)

Let cookies cool on the pan for at least 20 minutes before removing them to cooling racks. If you move them too soon, they fall apart.