Preheat the oven to 325 degrees F (162 degrees C) and line a sheet tray with a silicone mat.
Combine the Unsweetened Coconut Flakes (1 1/2 cup), Semi-Sweet Chocolate Chips (1 cup), Sliced Almonds (1/2 cup), and Almond Extract (1/4 teaspoon) in a large mixing bowl and stir them together. Then pour in the Sweetened Condensed Milk (1 cup) and stir thoroughly so that the milk coats everything.
Use a 1 1/2-inch cookie scoop to scoop perfect, tightly packed little mounds of the batter right onto the cookie sheet. These do not spread that much and are fairly small, so all of them can be squeezed on one sheet.
Bake them for about 20 minutes, until golden brown around the edges and baked through.
Freeze them for 30 minutes to set them, then serve and enjoy! Keep stored in the refrigerator to have a yummy snack all week.