Start by lining a 9x9 inch baking pan with parchment paper.

In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix until all the coconut is evenly coated.

Spread the coconut mixture evenly into the prepared baking pan. Press it down firmly.

Place the pan in the refrigerator for about 15 minutes.

While the coconut base is chilling, melt the chocolate chips in a double boiler or microwave until smooth.

Remove the coconut layer from the refrigerator and cut it into 12 squares. Place a whole almond on top of each square.

Dip each square into the melted chocolate, ensuring it's fully coated.

Place the coated squares back on the parchment-lined pan and allow them to set at room temperature or refrigerate until the chocolate hardens.