Line a large baking sheet or tray with parchment paper. Make sure the tray is small enough to fit in your freezer.

In a medium mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and powdered sugar. Stir until the mixture is evenly combined.

Lightly wet your hands to prevent sticking. Shape the coconut mixture into approximately 3-inch bars and place them onto the prepared baking sheet. Continue until all of the mixture has been used.

Place the tray in the freezer for 30 minutes to firm up the bars.

Break the chocolate almond bark into pieces and place it in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.

Remove the coconut bars from the freezer. Using two forks, dip each bar into the melted chocolate, turning to coat completely. Lift the bar out, gently tapping the forks on the edge of the bowl to remove excess chocolate.

Return each coated bar to the parchment-lined tray and immediately press 1 to 2 whole almonds onto the top before the chocolate sets.

Repeat until all of the bars have been coated.

Place the tray back into the freezer for another 30 minutes, or until the chocolate is fully set.

Serve immediately or store for later.