In a large bowl beat together the butter, brown sugar, and white sugar until light and fluffy. Add in the egg and vanilla extract and continue to mix until fully combined. Add baking soda, cocoa powder, and salt and mix until a dough forms. Cover and chill in the refrigerator for 30 minutes.
Separate the dough into 6 equal sized balls and place on a parchment or silpat lined baking sheet, leaving room between them for spread.
Bake in a 350℉ preheated oven for 10 - 12 minutes, then remove from oven and allow cookies to rest on the baking sheet for 10 minutes. After 10 minutes, transfer cookies to a wire cooling rack.
While cookies are cooling, mix together the coconut and sweetened condensed milk. Place mixture in the refrigerator while you melt the chocolate topping.
In a microwave safe bowl, heat the chocolate chips on high power in 20 second increments, stirring between heat cycles, until chocolate is fully melted and smooth.
Top cooled cookies evenly with the coconut mixture and then the melted chocolate. Place almonds on top before chocolate fully sets.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.ALMOND BARK/CANDY MELTS/CHOCOLATE MELTING OPTIONS:Microwave: use a microwave safe bowl and heat chocolate in 20 second increments, stirring between heat cycles until smooth.Stovetop: melt chocolate over low heat, stirring constantly, remove from heat as soon as chocolate is melted; double boiler can be used if desired.Slow Cooker: add chocolate to oven safe dishes or a crock pot divider and place in slow cooker (mason jars work well for this); cover, set to low for 1 - 2 hours, stir before using. You can melt multiple types of chocolate at once using this method.