In a large bowl, combine coconut, powdered sugar, condensed milk, vanilla and salt. Mix thoroughly.

Shape coconut mixture into 1-inch balls, pressing a whole almond into the center of each ball. Reshape the coconut mixture around the almond.

Refrigerate for at least 30 minutes, or until firm.

In a microwave safe bowl, melt chocolate at 50% power for 1 minute. Stir and return to microwave for 30 second intervals, until smooth.

Dip the coconut balls into the melted chocolate and place on a wax paper lined baking sheet to set. Drizzle with additional chocolate, if desired.