Heat a nonstick skillet over medium heat and add the almonds. Stir the almonds frequently over medium heat for about five minutes until they are lightly toasted and fragrant. Remove them from the heat and set aside to cool.
In a large bowl combine the sweetened condensed milk, coconut, vanilla and salt. Mix by hand until all the ingredients are well combined. Stir in the cooled almonds.
Preheat the oven to 350° F. Line two baking sheets with parchment paper.
Scoop out tablespoon-sized balls of batter and with buttered hands gently roll them into balls. Place on baking sheet about 2 inches apart.
Place one of the baking sheets in the oven and bake for about 16 minutes, until the coconut has begun to lightly brown. Remove the baking sheet and place the second sheet into the oven to bake. Allow the first batch to cool completely for about 10 minutes before transferring them off the baking sheet. (If any of the drops separate during baking, carefully squish them back together when you take them from the oven.)
Repeat until all of the batter has been used. All the drops to cool before proceeding to the next step.
Melt the chocolate in the top of a double boiler, and stir until smooth. Line a work space or baking sheet with waxed paper.
Gently spoon or drizzle the melted chocolate over the cooled drops.
Allow the chocolate on the drops to cool and set before serving. Store in an airtight cooler for up to two days.