Preheat the oven to 325 degrees. Line a 9x13 inch metal pan with foil, preferably the nonstick type.

Combine the sugar and butter in a large (3 quart) saucepan and cook over medium heat, stirring often, until hot and bubbly.

Remove from the heat. Add cocoa powder and ½ teaspoon of the salt; let cool for 10 minutes. Stir in the vanilla, then add the eggs one at a time, stirring well after each addition.

Add the flour and stir until fully blended, the stir in 1 cup of almonds.

Pour the batter into pan and spread evenly with a spatula.

Top with the remaining ½ cup almonds and the chocolate chips.

In a medium bowl, combine the coconut, sweetened condensed milk and remaining ¼ teaspoon salt. Spoon the coconut mixture in dollops over the surface of the batter and bake until the coconut is golden-brown and the brownie layer is just set in the center, about 35 minutes.

Let cool completely (chill if you have time) before cutting into 16 bars.