2 cups Almonds, chopped or ground
1 14-oz. bag Flaked coconut,sweetened
3 cups (3/4 pounds) Powdered sugar
1 14-oz. can Sweetened condensed milk
1/8 teaspoon Salt
1/2 cup (1 stick) unsalted Butter (omit salt if using salted butter)
1 teaspoon Vanilla extract
3 cups Semisweet Chocolate Chips or chocolate coating bark (If you're using the bark, you can omit the shortening)
3 tablespoons Vegetable shortening, unflavored
In a large bowl, mix nuts, coconut, powdered sugar and salt
Add melted butter, milk and vanilla. Mix well. Refrigerate mixture for at least 30 minutes.
Use a small ice cream scoop or tablespoon to form the mixture into balls.
Roll the balls between your hands to form the ball shape.
Place balls on a cookie sheet lined with wax or parchment paper. Refrigerate for at least 15 minutes.
Mix chocolate and shortening in a metal or glass bowl. Melt chocolate by placing the bowl over a pan of simmering water. Stir occasionally until chocolate is completely melted; then remove bowl from heat.
To chocolate coat the balls, drop 3-4 balls into the chocolate mixture at a time. Use two forks to fish out the coconut balls and allow the excess chocolate to drain off. A plastic fork with the middle two tines broken off works best for this step.
Place chocolate coated balls on a cookie sheet lined with wax paper or parchment paper. Place finished balls in the refrigerator until well chilled. Store at room temperature for up to a week. For longer storage, coconut balls can be frozen in a freezer bag for up to 3 months.
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