Line an 8x8-inch dish with baking paper or aluminum foil, leaving an overhang on each side, and spray with nonstick spray. Set aside.

In a bowl, stir together the sweetened condensed milk and shredded coconut until well combined. Start with 1 can of sweetened condensed milk and 2 cups of shredded coconut. Mix well, and if the mixture is too thin, gradually add more coconut until it thickens, but remains slightly sticky and able to hold its shape when pressed.

Spread the mixture evenly in the prepared dish. Since the mixture is thick and sticky, the easiest way to spread it is by wetting your hands and pressing it into place, or by using a wet spatula. Try to smooth the top and make it as even as possible.

Arrange roasted almonds on top, gently pressing them into the mixture. For 18 bars from the 8x8-inch dish, I used 36 almonds, placing them in 6 rows lengthwise and 6 rows crosswise (2 almonds per bar). You can adjust the number of bars depending on your preference.

Place the dish in the freezer for 15-20 minutes to firm up. Once firm, lift the mixture out of the dish using the baking paper and transfer it to a cutting board. Cut the mixture into bars and separate them. Gently press the edges with your fingers to round them. Return the bars to the freezer to harden completely, about 30 minutes.

Once the bars are firm, melt the chopped milk chocolate. Line a tray with parchment paper and set it aside.

Working with a few bars at a time to prevent the rest from softening, dip each bar in the melted chocolate using a fork to coat it completely. Tap the fork on the side of the bowl to remove excess chocolate, then transfer the chocolate-coated bars onto the parchment-lined tray.

Place the chocolate-covered bars in the fridge or freezer until the chocolate has fully set.