Almond Joy Candies

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• 4 cups shredded coconut (8 1/2 ounces)
• 1/4 cup light corn syrup
• 1 (11 1/2 ounce) package milk chocolate pieces
• 1/4 cup vegetable shortening
• 26 whole almonds, unsalted

Recipe

• 1 line two large cookie sheets with wax paper.
• 2 set large wire cooling rack on paper; set aside.
• 3 place coconut in large bowl; set aside.
• 4 place corn syrup in a 1-cup glass measure.
• 5 microwave on high (100%) 1 minute or until syrup boils.
• 6 immediately pour over coconut.
• 7 work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
• 8 this takes a little time, and yes, there is enough syrup.
• 9 using 1 level measuring tablespoon of coconut, shape into a ball.
• 10 place on wire racks.
• 11 let dry 10 minutes.
• 12 re-roll coconut balls so there are no loose ends of coconut sticking up.
• 13 place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl.
• 14 microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
• 15 working quickly, spoon chocolate over each coconut ball, making sure to coat.
• 16 while chocolate coating is still soft, lightly press whole almond on top of each.
• 17 let stand to set or place in refrigerator.
• 18 store in a single layer in airtight container.