Ingredients:
12 ounces semi-sweet chocolate chips
1 tablespoon shortening
8 ounces sweetened coconut
2 pounds powdered sugar
1/2 cup coconut oil
1 can (14 ounces) sweetened condensed milk
2 cups diced toasted, lightly salted almonds
1 tablespoon vanilla

Directions:
In a large bowl with a large sturdy spoon, stir together coconut, powdered sugar, coconut oil, condensed milk, almonds and vanilla. The mixture will be very thick. Cover and refrigerate for at least 2 hours, or up to one week.

Remove coconut mixture from fridge and roll into balls about the size of a walnut.
In a double boiler, melt shortening over simmering water. Slowly stir in chocolate chips and keep over very low heat.

Use a sturdy toothpick to dip the coconut balls into melted chocolate and set on a sheet of wax paper to cool. Dip tops of candies in chocolate to cover the toothpick hole. Refrigerate candies until ready to use – will keep up to one month.