Preheat the oven to 350°F. In a medium mixing bowl, mix together the flaked coconut, flour, salt and 1/2 cup almonds.
Melt 1 cup chocolate chips in a microwave safe bowl in 20 second increments repeating until completely smooth. Stir each time.
Mix with the sweetened condensed milk and almond extract.
Add to the coconut mixture with the beaten egg and stir until fully combined. The mixture will be stiff.
Use a 2 oz ice cream scoop or a Tbsp to separate into mounds. Place at least 1 1/2 inches apart on a parchment paper lined baking sheet.
Bake for 15 minutes then cool on a cooling rack.
Melt together the remaining 1/2 cup of chocolate chips with 3 Tbsp of heavy cream.
Drizzle over the top and sprinkle with the remaining toasted almonds.
Store covered, do not stack.