1 (14 oz.) can sweetened condensed milk
2 oz. unsweetened chocolate
1/4 tsp. salt
1 tsp. vanilla
3 c. shredded coconut
45 whole salted almonds

Preheat the oven to 350 degrees. In the top of a double boiler, combine the condensed milk, chocolate and salt. Cook over rapidly boiling water, stirring often for 5-7 minutes, or until the mixture thickens. Remove from the heat and stir in the vanilla and coconut.

Form cookies by dropping teaspoons of the mixture on a well greased baking sheet, 1 inch apart. Top each with a whole almond. Bake on the middle shelf of the oven for 10-12 minutes, watching them carefully after 8-9 minutes, as the bottom can get too brown. Immediately remove cookies from the pan with a metal spatula and cool on a wax paper covered rack.

NOTE: These freeze very well.