In a large mixing bowl, combine a 14 oz. bag of sweetened coconut flakes (or shredded), and 14 ox. can of sweetened condensed milk. Stir in 3 cups milk chocolate chips, and 1 cup chopped toasted almonds. (You can buy roasted almonds, but if you have raw almonds on hand, toast them in the oven or on the stove first.)Use a cookie scoop to form balls, and place them on a cookie sheet lined with parchment paper. Make sure you pack the dough tightly in the scoop–it's a looser dough, and the packing will help them stay in shape.Bake at 350 degrees for 14-15 or until light golden brown on the edges and top (center rack). Let the cookies cool completely before removing from the baking sheet. Store in an airtight container.