• Toast the almonds by spreading them in a thin layer on a baking sheet and baking at 375*F for 5-7 minutes. Keep a close eye on them, so they don't over bake. They should be a light golden brown.
• Line a 9"x13" baking pan with foil that hangs over the edge (for easy removal). Spray the foil with a light layer of cooking spray.

Make the crust

• With a mixer, or food processor, blend the butter and sugar until smooth and fully combined. Add flour and salt, and blend lightly until almost incorporated. Add 1 cup of cooled, toasted almonds, and blend until just combined.
• Press crust into the bottom of the prepared pan.
• Bake 5-6 minutes in a pre-heated oven at 350*F.

Make the coconut filling

• In a bowl, mix the sweetened condensed milk, coconut and vanilla. Spoon the mixture onto the crust, spreading gently, so you don't distrub the crust.
• Bake for 20-25 minutes, until the coconut is a nice golden brown.
• Melt the chocolate in the top of a double boiler, or in the microwave. If using a microwave, use short intervals of 30 seconds or so, stiring between intervals, and removing from microwave when the chocolate is almost, but not fully melted. Stir until fully melted.
• Spread the melted chocolate over the baked coconut bars.
• Sprinkle the remaining 1/2 cup toasted almonds on top chocolate.
• Place coconut bars in the refrigerator for about 1 hour, until chocolate has hardened.
• When fully chilled, remove entire dessert from the pan by pulling up on the foil liner. Slice into bars, using a sharp knife, cleaning the knife (with warm water) between cuts if you want nice, sharp bars.
• Bars may be served at room temperature, or directly from the fridge. Store remaining bars in the refrigerator, wrapped well. Can be made 2-3 days in advance.