Easy one-bowl recipe for chewy coconut macaroons with chocolate chips and almonds.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Stir together coconut and condensed milk in a large bowl. Add chocolate chips. Spoon mixture onto prepared baking sheets, about 2 teaspoons each. Lightly press mixture down with the back of a spoon. Press one almond into the top of each cookie.
Bake until edges and tops are lightly golden brown, about 12 minutes. Remove pan from oven. Allow cookies to cool on the pan.
Store cookies in a covered container on the counter for up to four days.