In a saucepan over medium low heat (or in the microwave), melt the butter.Off the heat stir in the powder sugar, coconut, and pinch of salt.
Using clean hands form about 1 ½ teaspoon of coconut mixture into balls. Lightly press 1 almond into the center of the ball. Place on a parchment or wax paper lined cookie sheet.Refrigerate for at least 1 hours, up to 2 days.
Melt the chocolate chips, remove the almond joys from the fridge and dip the bottom of each cookie into the chocolate. You can also drizzle some over the top for extra decoration.Place back in the fridge for at least 30 minutes, for the chocolate to set up.
Store in an air tight container, in the fridge, for up to a week.