Sliced ​​Almond Cookies

Coconut, Chocolate, and Sliced ​​Almond Cookies

Ingredients

350 g (14 oz) shredded coconut (preferably sweetened)
1 can (397 g / 14 oz) sweetened condensed milk
200 g (1 to 1.5 cups) dark or milk chocolate chips
100 g (1 cup) slivered almonds
(Optional) 1 pinch of salt or a few drops of vanilla extract
Instructions

Preparation:

Preheat your oven to 160°C (325°F).

Line a baking sheet with parchment paper.

Mixing:
In a large bowl, combine the shredded coconut, chocolate chips, and slivered almonds.

Pour the sweetened condensed milk over the mixture and stir well until all the ingredients are thoroughly coated and combined.

Shaping the cookies:
Using an ice cream scoop or two tablespoons, drop small mounds of dough onto the baking sheet, spacing them slightly apart.

Gently flatten the top of each cookie with damp fingers or the back of a spoon to seal the ingredients together.

Baking:
Bake for 12 to 15 minutes, until the edges and coconut are lightly golden.

Cooling:
Let the cookies cool directly on the baking sheet for at least 10 to 15 minutes (they will harden as they cool), then transfer them to a wire rack.