1
: In a large bowl, combine Eagle Brand with cold coffee and vanilla extract. Stir in flaked coconut and toasted almonds; mix well.
2
: Drop by rounded spoonfuls onto parchment paper-lined cookie sheets.
3
: Bake 12 at a time, on middle rack of preheated 325ºF (160ºC) oven, 10-12 minutes or until browned around the edges. Remove immediately to wire racks; cool completely.