Line 9x9" or 8x11" baking dish with parchment paper, extending paper over ends to use as handles. Set aside.
Combine sweetened condensed milk and extracts in large bowl. Add the icing sugar ½ a cup at a time, stirring to fully incorporate. Add coconut and stir until well combined. Press mixture into prepared pan and chill in the refrigerator for 30 minutes.
After chilling, transfer the mixture (with the parchment paper underneath) to a cutting board and cut the mixture into 1x2" bars.
Melt ¼ cup of the chocolate chips in the microwave, and top each bar with a small dab of chocolate, then place 2 almonds on each dab.
Place bars (with parchment paper still underneath) onto a baking sheet and transfer to the freezer for 30 minutes. This keeps them from getting too messy during the dipping process!
When the bars are chilled, melt the remaining chocolate chips and dip each bar into melted chocolate, coating as completely as possible. (I used tongs to dunk each bar upside down, meaning most of mine didn't have much chocolate on the bottom...no biggie.)
Return dipped bars to parchment paper of wax paper-lined baking sheet and chill in the fridge until firm.
Store in the fridge in an airtight container.
Notes
Transfer remaining sweetened condensed milk out of metal container and store in a sealed container in the fridge for up to 2 weeks. Leftovers can be used in our Chocolate Toffee Bars (a half batch in a 9x9" or 8x11" dish) or in the filling for Chocolate Chip Cookie Dough Cupcakes. Alternatively, double the Almond Joy recipe and make it in a 15x10" jelly roll pan - you'll get 35-40 squares that way, requiring double of everything except the almonds...you'll need about 80 almonds.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/01/saturday-sweets-almond-joys/