- 2 1/2 cups (7 oz) dry coconut
- 2/3 cup light corn syrup
- whole shelled almonds
- melted milk chocolate (mixed with a little crisco during melting)
In a medium saucepan heat cocnut and corn syrup until bubbly around edges, NOT brown. Cool and then shape into oblong spheres. Place an almond on top of spheres. Make sure coconut is shaped tightly around the almond before dipping in melted milk chocolate. Place on wax paper and allow to cool.