Pre-heat oven to 350 degrees. On a baking sheet, roast almonds for 10 minutes. Remove from heat and let cool.
In a medium bowl mix together the coconut, sugar, and salt. Add the condensed milk and vanilla and mix well. Cover and place in freezer to chill.
Line a baking sheet with parchment paper and remove coconut mixture from freezer. Form the mixture into logs about 4 inches by 1 1/2 -2 inches thick. Press two almonds on top. The mixture will get sticky, clean hands periodically to make it easier to work with.
In a small to medium saucepan, bring a few inches of water to a boil and place a heat resistant bowl on top. Melt the chocolate chips, stirring often. Once all the chocolate is melted, remove pan from heat.
One at a time, place the logs on to a fork and with a spoon, spoon the melted chocolate over the log. Be sure your logs aren't longer than the fork- or use something else that will support the full log, otherwise they will fall apart.
Give a gentle shake to get excess chocolate off and slide the fork along the side of the bowl to remove excess from the bottom. Use small spoon or toothpick to gently slide log off of the fork and back on to the parchment paper.
Once all the logs are covered in chocolate, place sheet in fridge to cool for at least 30 minutes.
Enjoy for up to a week in an airtight container in the fridge.