How to make it

  • Line two large cookie sheets with waxed paper.
  • Set a large wire cooling rack on the paper; set aside.
  • Place the coconut in a large bowl; set aside.
  • Place corn syrup in a 1-cup glass measureing cup.
  • Microwave on high (100%) 1 minute or until syrup boils.
  • Immediately pour over coconut.
  • Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
  • This takes a little time, and yes, there is enough syrup.
  • Using 1 level tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms.
  • HINT: Measure out all of the coconut then roll into balls.
  • Place 2 inches apart on wire racks.
  • Let dry 10 minutes.
  • Reroll coconut balls so there are no loose ends of coconut sticking up.
  • Place milk chocolate and shortening in a 4-cup glass measureing cup or 1 1/2 quart microwave-safe bowl.
  • Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
  • Working quickly, spoon 1 level tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
  • While chocolate coating is still soft, lightly press 1 almond on top of each.
  • Let stand to set or place in refrigerator.
  • Store in a single layer in air-tight container.
  • Keeps best if refrigerated. Makes 26.

Reviews & Comments 3

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    " It was excellent "
    gapeach55 ate it and said...
    This sounds awesome! Can't wait to try these. I agree with marky, a 20?
    Was this review helpful? Yes Flag
    " It was excellent "
    marky90 ate it and said...
    Can I give you a "20" ,,My favorite candy-Marky
    Was this review helpful? Yes Flag
  • pat2me 6 years ago
    My hubby will love this! Thanks!
    Was this review helpful? Yes Flag

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