Line an 8"x8" baking dish with parchment paper.

Mix together the coconut, sweetened condensed milk, and powdered sugar. Press the coconut mixture into the baking dish, and place (uncovered) in the freezer for at least 30 minutes (up to an hour).

Meanwhile, melt the chocolate melting candy by microwaving for 1 minute or heating over low heat on the stove until smooth. Remove from heat and let it cool for about 5 minutes.

Remove the coconut mixture from the freezer and lift from the baking dish using the parchment paper. Cut the coconut into bars (I cut 9 bars, and mine were quite large).

Dip the backs of two almonds in the chocolate (which will act as "glue") and stick the almonds to a coconut bar. Use a fork to dip then entire bar into the chocolate. Move quickly so that the bar doesn't fall apart. Tap on the edge of the bowl to release any extra chocolate. Move the dipped bar to a sheet of wax paper or silicon mat to let cool and harden.

Repeat with all of the bars.