Pre-heat the oven to 325 and line a sheet tray with a silicone mat. Combine the coconut, chocolate chips, almonds and almond extract in a large mixing bowl and stir them together. Then just pour in the sweetened condensed milk and stir the whole thing together really thoroughly so that the milk coats everything. Use a 1.5 inch cookie scoop to scoop perfect, tightly packed little mounds of the batter right onto the cookie sheet. These do not spread and are fairly small, so all 20 you get 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.