In a medium saucepan add the corn syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer.

Remove from heat and stir in coconut and vanilla. Transfer to a bowl, cover and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance).

Line a baking sheet with parchment paper. Remove coconut mixture from the fridge and scoop into small logs, about the size of a fat tootsie roll, (or double that size if you want them bigger, to fit 2 almonds on top) and place on parchment. Press a whole almond on top of each. Recipe should make about 25 small almond joys.

Place the pan in the fridge or freezer while you melt the chocolate. (The colder the rolled coconut mounds are, the easier they will be to work with).

Add the chopped chocolate to a microwave safe bowl and microwave in 20 seconds increments, stirring after each, until melted. Dip each coconut roll into melted chocolate and lift up with a fork. Tap the fork on the edge of the bowl to allow excess melted chocolate to drip off before placing candy on a lined parchment tray. Allow to set up at room temperature, or refrigerate.