Ingredients Jump to Instructions ↓

  1. 2 cups flaked coconut, chopped

  2. 3 tablespoons sweetened condensed milk

  3. 3 tablespoons confectioners' sugar

  4. 2 teaspoons butter, softened

  5. 1 package (12 ounces) semisweet chocolate chips, divided

  6. 8 ounces white candy coating

  7. 1 tablespoon shortening

  8. 1 package (2-1/4 ounces) unblanched almonds

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the coconut, milk, confectioners' sugar and butter until blended (mixture will be sticky); set aside. In a microwave-safe bowl, melt chocolate chips, candy coating and shortening; stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into 42 paper-lined miniature muffin cups. Shape 1/2 teaspoonfuls of coconut mixture into balls; gently press into chocolate. Top each with an almond. Spoon 1 teaspoon chocolate mixture over each. Let stand until set. Store in an airtight container. Yield: 3-1/2 dozen.


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