Lightly spray slow cooker with nonstick cooking spray
Set the temperature on low and cook for 1 - 1-1/2 hours (check at 45-minute point - depending on how hot your slow cooker cooks) and stir every 20-30 minutes until completely melted.
Line a large cookie sheet with parchment paper and drop spoonfuls using a small cookie scoop (compacted tight)(SEE NOTE) or about 2 Tablespoons onto the cookie sheet. (Add more coconut or chopped almonds if your mixture is too runny and does not hold together).
In a large double boiler, add chocolate and almond bark and heat until melted. Turn off heat and stir in coconut then almonds. Remove from heat and allow to stand for 2 minutes.
Line a large cookie sheet with parchment paper and drop spoonfuls using a small cookie scoop (compacted tight)(Add more coconut or chopped almonds if your mixture is too runny and does not hold together) or about 2 tablespoons onto the cookie sheet.
You can also fill them into lined mini muffin tins if you prefer. Press one whole almond in the middle and sprinkle with shredded coconut, if desired. Allow the candy to cool completely - it will harden as it cools.
**if the candy seems too soft and does not hold together, add a little bit more coconut, 1 tablespoon at a time until the candy compacts. Just remember that they will harden as they cool so they will stick later on. Also if your slow cooker runs hot, you will have to check on the mixture at 45 minutes just in case. I use a Hamilton Beach 5 Quart and mine took just a little over 1 1/2 hours to melt.