1-First Step: Preheat and prep Preheat your oven to 325°F. Line a large baking sheet with parchment paper. Using parchment is key for texture and release; avoid silicone mats or waxed paper for best results. If you have a hot oven that tends to brown quickly, try placing an extra baking sheet on the bottom rack halfway through baking to prevent burning.

2-Second Step: Combine dry and sticky ingredients In a large bowl, measure and add 14 ounces sweetened coconut flakes. Pour in the entire 14-ounce can of sweetened condensed milk (regular or fat-free). Stir until the coconut is fully coated and the mixture is sticky and cohesive. The condensed milk is the binder here, so make sure the coconut is evenly moistened for good hold.

3-Third Step: Add chocolate and nuts Fold in 2 cups semi-sweet chocolate chips and 2/3 cup chopped lightly salted almonds. Stir gently until the chips and almonds are evenly distributed. The chips may start to stick to the mixture slightly; that is normal and helps create gooey pockets when baked.

4-Fourth Step: Portion and shape Use a cookie scoop or a tablespoon to place mounds of dough onto the parchment-lined baking sheet. Space cookies about 2 inches apart. Moisten your fingertips with water and gently press each mound into a 2-inch disc. Wetting your fingers prevents sticking and gives a smooth, even top instead of a rough mound. No chilling is required; the dough holds its shape thanks to the condensed milk.

5-Fifth Step: Bake Bake on the middle rack at 325°F for 12-14 minutes. Watch the coconut tips: you want a light golden brown color on the edges but not a dark brown overall. Baking at this lower temperature helps the centers stay chewy while the edges crisp just a touch.

6-Final Step: Cool and store Allow the cookies to cool on the baking sheet for about 5 minutes so they firm up, then transfer to a wire rack to finish cooling. Once fully cooled, store in an airtight container. For short-term storage keep at room temperature for 5-7 days; for longer storage freeze (instructions below in the storage section). These no-flour, no-egg, no-butter cookies take about 17 minutes total (5 minutes prep + 12 minutes bake) and require no mixer.