1. In a large bowl, combine the powdered sugar, coconut, almonds and milk. Shape into 1-inch balls. Refrigerate until firm. Note: Do not cover the balls when chilling. Any condensation will prevent the chocolate from coating the candy smoothly.
2. In a saucepan or double boiler, melt semisweet chips and shortening until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on parchment paper or waxed paper; let stand until set. Store in an airtight container.