Preheat the oven to 350 degrees F. Grease an 8x8 baking dish with butter and line with parchment paper so that a bit of the parchment paper is hanging over the sides (this will makes it very easy to pull the bars out in one piece when they finish baking).
In a large mixing bowl, whisk together the coconut flour, light brown sugar, and salt. Add the melted butter, eggs and almond extract all at once and stir with a wooden spoon until evenly combined. Pour the batter into the prepared pan and spread it with the spoon until it evenly lines the bottom of the pan. Bake until it just begins to set, 8 minutes.
Remove the crust from the oven and sprinkle the chocolate chips evenly over the top. Sprinkle the shredded coconut evenly over the chocolate chips. Drizzle the sweetened condensed milk in even stripes across the coconut.
Return the bars to the oven and bake just until the coconut is golden brown, 13-15 minutes. Remove from oven and allow to cool completely before slicing.
These can be stored in the refrigerator for up to 3 days.
You can use either sweetened or unsweetened coconut in this recipe. I prefer my desserts a bit on the less sweet side, so I had a slight preference for the unsweetened coconut in this recipe, but both versions were good.