• Preheat your oven to 350°F (175°C).
• Line a 13x9-inch baking pan with foil, allowing some to overhang the edges, and lightly grease the foil with cooking spray.
• In a large mixing bowl, combine the lightly beaten eggs, granulated sugar, melted unsalted butter, and 2 teaspoons of pure vanilla extract.
• In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
• Add this dry mixture to the wet ingredients and stir until well combined.
• Spread half of the batter into the prepared pan.
• Bake for about 12 minutes or until the layer is just set.
• Allow it to cool on a wire rack for 30 minutes.
• While the chocolate layer cools, prepare the filling.
• In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, almond extract, and the remaining ½ teaspoon of vanilla extract.
• Spread the coconut filling evenly over the baked chocolate layer and sprinkle with the toasted chopped almonds.
• Spread the remaining chocolate batter over the coconut filling.
• Bake for an additional 20 to 25 minutes or until the chocolate layer is set.
• Allow the pan to cool on a wire rack for 1 hour.

For the Milk Chocolate Ganache:

• In a medium saucepan, heat ¾ cup of heavy cream until it's almost boiling over medium-high heat.
• Remove it from the heat and add the entire package of milk chocolate chips.
• Do not stir immediately; let it sit for 5 minutes.
• After 5 minutes, stir the mixture until the ganache is smooth.
• Once the bars have cooled, spread the Milk Chocolate Ganache over the top.
• Cover the pan and chill for at least 1 hour, or until the ganache has set.
• Using the foil overhang, lift out the uncut bars, and then cut them into individual bars.