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 sweetened condensed milk and 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 the chocolate chips and 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.