3 tablespoon butter or margarine
1/2 cup cocoa
1 can (14 oz.) sweetened condensed milk
2 teaspoon vanilla extract
1/8 teaspoon salt
1 package (14 oz.) sweetened shredded coconut
1-1/2 cup sliced almonds, toasted and coarsely chopped
Preheat oven to 350 F. Place butter in a medium microwave-safe bowl. Microwave on medium-high power (80%) 1 minute or until butter is melted. Stir cocoa into melted butter. Add sweetened condensed milk, vanilla and salt; stir until well blended. Place coconut in a large bowl; pour cocoa mixture over coconut and stir until well blended. Stir in almonds. Shape 1/2 tablespoon of mixture into balls and place on a baking sheet lined with parchment paper. Bake 7 to 9 min. or until edges are lightly browned. Transfer cookies to a wire rack to cool. Store in an airtight container.
Makes about 7 dozen cookies.