Start by lining your baking sheet with parchment paper, then process together the sweetened condensed milk and coconut shreds until they clump up.

Then roll the clumped up shreds into 1 tablespoon logs.

Place the coconut shred logs on the parchment paper lined baking sheet as you make them, then add 1 almond on top of each one. Place in the fridge or freezer while you melt the almond bark.

Melt the almond bark on low heat on the stove, stirring constantly, until completely melted.

Then cover the coconut almond logs with chocolate. You can do this by dipping them in chocolate on a fork, painting the chocolate on them with a spoon or spatula, or drizzling the chocolate on top and spread it over them, then pressing the bottom in chocolate once the top firms up.

Then let sit for a couple of minutes to firm up before enjoying!