Coconut Filling:

Mix together well. I got my hands right in there to mix all together. Set aside.

Fudge:

Combine butter, milk and chocolate chips in saucepan. Cook and stir on low heat until butter and chocolate are melted.

Pour into large mixer bowl. Add powdered sugar and vanilla; beat at medium speed, scraping bowl often, until smooth. Stir in nuts.

In a buttered 9×13 pan, spread 1/2 of the fudge mixture. Spread the coconut mixture on top of this layer. At this point, I also spread whole almonds all over the top of the coconut (almond joy!). Spread the last of the fudge mixture to the top.

Cover, refrigerate until firm (1 1/2 – 2 hours).