Coconut Almond Balls

Directions

1. Line two large baking sheets with waxed paper.

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Set wire racks over waxed paper; set aside.

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2. Spread almonds onto another baking sheet and toast in oven at 350*F (175*C) for 8 to 10 minutes, stirring nuts occasionally, or until lightly browned. Let cool.

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3. Place coconut in large bowl; set aside.

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4. Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) 1 minute or until syrup boils.

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Immediately pour over coconut.

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Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated, mixture will be stiff as you work.

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5. Using 1 level measuring tablespoon of coconut for each, shape into 26 balls.

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Place 2 inches apart on wire racks.

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Let dry for 10 minutes and re-roll coconut balls.

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6. Place milk chocolate and shortening in a 4-cup glass measure or microwave-safe bowl. Microwave on HIGH 1 to 2 minutes or until

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mixture can be stirred smooth.

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Be careful not to heat too long or chocolate will burn.

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7. Working quickly, spoon 1 level measuring tablespoon of the chocolate

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over each coconut ball, coating well and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each.

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Let stand at room temperature to set.

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Store in a single layer in airtight container.

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Makes 26 candies.

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Marlene

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