1 14-oz can sweetened condensed milk
2 oz unsweetened chocolate, chopped
2 oz fine quality bittersweet chocolate, such as Santander, chopped
1 tablespoon unsalted butter, slightly firm
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup finely chopped, sweetened, flaked coconut
1 cup coarsely chopped walnuts
3/4 cup unskinned, sliced almonds, toasted
1. Make cookies: Position the shelves to the upper and lower thirds of the oven. Heat the oven to 350°F. Line two cookie sheets with baking parchment.
2. In a medium, heavy-bottomed saucepan, combine the condensed milk and chocolates. Cook over low heat, stirring occasionally, until the chocolate is melted. Remove from the heat, add the butter and whisk until smooth and shiny. Then blend in the vanilla and almond extracts. Using a spoon or rubber spatula, stir in the coconut, walnuts and almonds.
3. Drop by heaping teaspoons onto the prepared cookie sheets, spacing them about 2" apart. Bake for 9 to 10 minutes or until the tops are just set, but still soft to the touch. Remove from oven and let stand for 2-3 minutes before loosening with a thin, metal spatula. Transfer to cooling racks.
4. Store in an airtight container, layered between strips of waxed paper, for up to 1 week. For longer storage, refrigerate for up to 3 weeks. These cookies may be frozen.