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Preheat the oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper. Set Aside.
Rough chop whole almonds, then measure out ⅔ cup.
In a large mixing bowl combine the chopped almonds, coconut, chocolate chips, salt (omit if using salted almonds) and sweetened condensed milk. Stir with a spatula until combined.
Use a 2 tablespoon cookie scoop to scoop balls onto the baking sheet. If you need to reshape the cookies to make perfect rounds, wet your fingers with water and lightly press to reshape. Flatten the tops slightly.
Bake for 10-14 minutes or until the edges begin to turn golden brown. Allow the cookies to cool on the baking before transferring to a container.