Line your baking sheet with parchment paper to prevent sticking.
Combine the chocolate chips and butter in a medium saucepan over low heat.
Stir constantly as the mixture melts, paying attention to the glossy, smooth texture that develops, and smell the rich cocoa aroma.
Remove the saucepan from heat and pour in the sweetened condensed milk.
Stir until the mixture is glossy, thick, and well combined, with a uniform chocolate color.
Add the shredded coconut to the chocolate mixture, folding gently to coat evenly.
Use a tablespoon or cookie scoop to drop dollops of the mixture onto your prepared baking sheet.
Gently press each cookie down with the back of your spoon or fingers to flatten slightly, creating a more uniform shape.
Place the baking sheet in the fridge and chill for at least 2 hours, or until the cookies are firm, crackle slightly when pressed, and hold their shape.
Once set, gently peel the cookies away from the parchment and enjoy these chewy, glossy treats!
