Preheat oven to 325F. Spread out chopped almonds on a baking sheet and toast in the oven for 5 minutes or until just slightly golden. Remove and allow to cool. Add the shredded coconut to a mini chopped and process until finely shredded.
In a medium saucepan over low heat, add in all the ingredients except the almonds, coconut and vanilla extracts. Stirring constantly, melt the chocolate, butter and mascarpone cheese. Once melted and well combined, remove from the heat and stir in the vanilla and coconut extracts.
Pour the mixture into a 9" x 9" glass dish that is lined with parchment paper (for easy removal). Pour the chopped almonds over the top and allow to chill in the fridge for at least 3 hours or overnight, until fully set.
Cut into small squares and serve! Store leftovers in the fridge for a few days or in the freezer.
This is not a super dense or rich fudge. It has the perfect balance of sweetness and great texture from the creamy chocolate and the crunchy almonds.