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.