Put some (about ¾ -1 cup) of the molding chocolate in a microwavable bowl and microwave for 1 minute and then stir. If it's not melted completely, keep microwaving for 30 second intervals stirring after each interval.
Using a spoon pour about ¼-1/2 a teaspoon of chocolate into one of the mold wells.
Take a brush and brush the chocolate up the sides of the well making sure the chocolate reaches the top of the sides of the well.
Tap the candy mold against the counter to get any air bubbles out.
Repeat for all of the wells in your candy mold.
Refrigerate for about 10 minutes or until the chocolate shells are completely solidified.
For the filling, mix the chopped almonds with the sweetened shredded coconut.
Remove the solid chocolate shells from the fridge.
Put enough of the filling in the shells to almost reach the top but leave a little room so you can top it off with more chocolate. Press the coconut-almond mixture down, so you don't have coconut flakes hanging out the sides.
Repeat for the rest of the wells in the mold.
Melt more chocolate (about ½ cup) and spoon a little on top of the filling and smear it around to the edges of the well.
Tap the candy mold against the edge of the counter to remove any air bubbles.
Repeat for the rest of the wells.
Stick the mold in the fridge again to solidify (about 10 minutes again).
Remove the mold from the fridge and turn the mold upside down on the counter. Tap the mold on the counter or gently push on the plastic covering the chocolate to get them to pop out.
Voilà!
Yield: 30-40 chocolates *will vary with size of molds
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/almond-joys/