Preheat oven to 325 degrees. Grease a 9x13 inch baking dish.
In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from the heat and stir in the cocoa powder and 1/2 tsp. salt; let cool for 10 minutes. Whisk in the vanilla, then the eggs one at a time, beating well after each addition. Whisk in the flour, then stir in 1 C. almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 C. almonds and the chocolate chips.
In a medium bowl, combine the coconut, sweetened condensed milk and remaining 1/4 tsp. salt. Spoon the coconut mixture in dollops over the surface of the batter. Bake until the coconut is golden-brown and the brownie layer is just set in the center, about 35 minutes. Let cool completely before cutting into 16 bars.
