Line a baking sheet with parchment paper and set aside.
Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth and completely melted.
Stir in vanilla extract and sea salt until combined.
Add shredded coconut and almonds (if using) to the melted chocolate, stirring until everything is evenly coated.
Using a spoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Refrigerate for 30 minutes or until completely set. Store in an airtight container in the refrigerator for up to 2 weeks.