Before diving in, lay out all your ingredients. Trust me, having everything ready to go makes the process smoother.

Grab your 9x13-inch deep baking pan. Line it with foil, allowing it to hang over two opposite sides for easy lifting later. Give it a light spray with cooking spray—this helps the bars release easily from the foil.

In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and salt. Stir the ingredients together until well blended. You want this mixture to be creamy but smooth.

Gradually incorporate the powdered sugar into the milk mixture. Mix until it’s fully combined and there are no lumps. You'll notice the mixture begins to thicken, and that’s what we want!

Next, fold in the shredded coconut. Make sure to mix until the coconut is evenly distributed throughout. Don’t worry if it feels thick; that's just the coconut giving it structure.

Using a spatula or your hands, transfer the coconut mixture into your prepared baking pan. Firmly press down to create an even layer—this is what will hold your bars together.

While the coconut base is still soft, press the toasted almonds into the mixture. Leave a ½-inch border around the edges and space them evenly across—this should yield 10 lines of almonds, with each line holding 8 almonds.

Place the pan in the freezer for about an hour. This will help everything set firmly, making it easier to cut into bars.

Once firm, remove the coconut slab from the pan using the foil overhang. Discard the foil, then place the slab on a cutting board. Use a sharp knife to cut it into rectangular pieces, each with two almonds topping them.

In a microwave-safe bowl, add the chocolate coating. Microwave it in 30-second intervals, stirring every time until it’s smooth and melted. You could also opt for a double boiler method if that's more your style.

Using toothpicks or forks, dip each coconut bar into the melted chocolate, coating it thoroughly. Tap off the excess chocolate, dragging the bottom of the bar against the bowl for a clean finish. Place the coated bars on a foil-lined baking sheet to cool.

Pop the baking sheet into the fridge for at least 15 minutes, allowing the chocolate to firm up and hold the bars’ shapes.