Line a baking sheet with parchment paper and set aside.

Microwave white chocolate in a microwave-safe bowl at 30-second intervals, stirring between each, until melted and smooth.

Stir in vanilla extract and sea salt until combined.

Stir in coconut and optional almonds to coat evenly.

Drop mounds onto sheet with a spoon or small cookie scoop, about 1 inch apart.

Refrigerate 30 minutes or until completely set; store airtight in refrigerator up to 2 weeks.