Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.

In a large mixing bowl, combine the shredded coconut, roasted cashews, chocolate chips, oats, and sweetened condensed milk. Stir until everything is well mixed and forms a sticky dough.

Scoop out portions of the dough using about 3 tablespoons or slightly less than 1/4 cup per cookie. Shape the dough into mounds and place them onto the prepared baking sheet. Use your hands to press and form the cookies, tucking in any loose pieces.

Bake for 12 to 15 minutes, or until the tops of the cookies are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before serving. You can enjoy them warm or at room temperature.