Pulse coconut in a blender a few times to make finer in consistency. This step is optional, but I like the end result more when it's done.
Melt coconut oil in microwave. Line an 8x8 square pan with parchment and set aside.
Stir together coconut, powdered sugar and coconut oil. Pour into prepared pan. Transfer pan to fridge or freezer to cool until set. Cut squares into 1"x 2.5" bars. Set pan back into freezer.
Melt dipping chocolate in the microwave for 1 minute, adding additional time in 20 second increments as needed.
Dip each bar into the melted chocolate. I like to dip the whole bar, then set 2 almonds on top of the bar, spooning additional chocolate on top to cover them. Tap to remove excess chocolate and transfer to pan.
Return to fridge to cool & set.
Once candy is set, you can let them come to room temperature before serving. I think they taste delicious both chilled and at room temp, but they taste more like traditional Almond Joys at room temp. Dipping candy in chocolate is infinitely easier when you use a handy Winton Dipping tool. I love mine!!
Store candy in an airtight container ideally in a place below 73 degrees F.
*In lieu of powdered sugar, you can use 3 TBSP honey or agave & decrease coconut oil to 3/4 cup.