2/3 cup all-purpose flour
5 1/2 cup flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoon vanilla extract
1/2 cup toasted slivered almonds*
2 teaspoon ground flax seed*
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut, salt, ground flax seed and toasted almonds. Stir in the sweetened condensed milk and vanilla using your hands or a spatula until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.