can Sweetened condensed milk (14-ounce)
cups lightly packed sweetened flaked coconut
tsp Vanilla extract
cup semisweet or bittersweet chocolate chips or 1 cup toasted silvered almonds
1. Line baking sheets with parchment paper or silicone mats. or grease generously with butter or cooking spray. 2. Remove the paper wrapper from the can of sweetened condensed milk. Use a can opener to make two small punctures in the top of the can on opposite sides. Set the can of milk in a medium saucepan, puncture side up. Fill the saucepan with water to reach two-thirds of the way up the sides of the can. Cover the saucepan and bring the water to a boil oven high beat. Decrease the heat until the water simmers and simmer about 1 hour. Check the sauce-pan periodically, adding water to ensure that the level does not drop below halfway. A bit of milk may seep out of the small holes in the can. Cook until the milk pooled on top of the can has turned a deep golden brown. (You may have heard that boiling the can of sweetened condensed milk unopened is a shortcut. Do not attempt this. The milk expands when heated and may erupt with explosives results.) 3. Preheat the oven to 350°F. Remove the can from the simmering water using a pot holder or tongs (it will be very hot). Carefully open the can and use a rubber spatula to spoon the cooked milk into a medium bowl. Let it cool at least 10 minutes. Add the coconut, vanilla, and chocolate chips, stirring until combined. 4. Use a firmly packed 1 3/4-inch-diameter scoop to drop the spoonfuls of dough on the prepared baking sheets, spacing them 1 1/2 inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough (no need to press hard; just press out the hump). Bake for 12 to 14 minutes, until the edges are dark brown and crisp. Let the cookies cool for 10 to 15 minutes. Store the cookies for about 1 week in an airtight tin, or freeze for 1 month. Separate the layers of cookies with waxed paper or they will stick together.