Preheat the oven to 325°F. Line 2 baking sheets or cookie sheets with parchment paper.

Stir together in a large bowl until combined:

Stir in until blended:

Add more condensed milk if the coconut seems especially dry. Drop the dough by the tablespoon about 2 inches apart onto the baking sheets. Bake until golden brown, 20 to 24 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.