Ingredients
2 cups sweetened shredded coconut, chopped3 tablespoons sweetened condensed milk3 tablespoons confectioners’ sugar2 teaspoons butter, softened1 package (12 ounces) semisweet chocolate chips, divided8 ounces white candy coating1 tablespoon shortening1 package (2-1/4 ounces) unblanched almonds
Preparation
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.
