Line 11x7 baking sheet with foil coated with cooking spray

In a medium bowl combine condensed milk, vanilla, and salt, then stir in confectioners sugar 1 cup at a time until well blended.

Add coconut 1 cup at a time, mixing in with a wooden spoon until all coconut has been fully incorporated. The mixture will be thick.

Press mixture evenly into the foil line pan. Gently score with a knife showing where the bars will be cut after cooling.

Press two almonds into each bar, then place pan in freezer for about 30 minutes.

Remove from freezer, lift foil out of pan and set on a cutting board. Cut into individual bars along score lines.

In a microwave safe glass bowl, microwave chocolates for 30 seconds, then stir. Repeat for another 30 seconds.

Heat heavy cream to a boil and pour over melted chocolate. Stir until well combined.

Using a fork, lay a bar on tines and dip into chocolate. Spoon chocolate over top if necessary. Tap fork on edge of bowl to remove excess chocolate.

Lay dipped chocolates on a foil lined baking sheet coated with cooking spray.

Let rest at room temperature for at least an hour, then trim edges with a small knife.