Chocolate Covered Coconut Candy
|1-3/4 cups||powdered sugar|
|1-3/4 cups||flaked coconut|
|1 cup||chopped almonds, lightly toasted|
|1/2 cup||sweetened condensed milk|
|12 ounces||semisweet chocolate chips|
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.
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.