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 1/2 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 1/2 cup almonds and the chocolate chips.
In a medium bowl, combine the coconut, sweetened condensed milk and remaining 1/4 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.