Chocolate Covered Coconut Candy - Instructions
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.