To toast the Almonds:

• Preheat the over to 400. Spread raw almonds on a baking sheet. Bake for about 6 minutes. Cool slightly and chop.
• Now line baking tray with parchment and set aside.
• Chop the coconut flakes a bit and add them to a large bowl.
• Add 4 ½ Tablespoons sweetened condensed milk and ½ teaspoon vanilla to the coconut, mixing well.
• Add the toasted, chopped almonds and mix until combined.
• Form balls with the coconut mixture, pressing them together HARD. This step is rather messy and a bit time consuming. If you can, use a small sized cookie scoop to speed the process.
• Arrange the coconut balls on the parchment paper and chill one hour.
• In a medium bowl, add 1 cup chocolate chips and ½ cup whipping cream. Melt in the microwave 30 seconds at a time, stirring after each round until chocolate is melted and you have a nice smooth mixture. (For a more grown-up taste, add 1 teaspoon instant coffee crystals before melting.)
• Remove balls from refrigerator and roll each in ganache and place back on the parchment. Sprinkle with additional almonds if desired.
• Keep refrigerated until serving. Best if made the day before to give 24 hours to chill but may be served as soon as 1 hour after chilling.