Line an 8 x 8 baking dish with foil or parchment paper, leaving the parchment or foil hanging over the edges of the dish.

Toast almonds in a 350° oven on a baking sheet for about 6 minutes. Remove from the oven and chop coarsely.

In a large microwave safe bowl, add chocolate chips, sweetened condensed milk and butter. Microwave at one minute intervals for about 3 minutes. Stirring between each minute.

When chocolate mixture has melted and is smooth and creamy, add one cup of coconut, and all but three tablespoons of the toasted almonds. Mix to combine.

Place fudge into the prepared pan and spread it out.

Then, press the remaining 1/4 cup coconut and 3 tablespoons toasted, chopped almonds into the top of the fudge.

Cover with plastic wrap and refrigerate for about 3 hours. Cut, serve and store any leftovers in an airtight container.