Directions:

• Step 1: Prepare the Coconut Mixture - In a large mixing bowl, combine the sweetened shredded coconut, powdered sugar, sweetened condensed milk, and vanilla extract. Mix well until all the ingredients are fully incorporated and the mixture is thick and sticky.
• Step 2: Form the Balls - Using your hands or a small cookie scoop, take a tablespoon of the coconut mixture and flatten it slightly in your palm. Place a whole roasted almond in the center and then roll the mixture into a ball, enclosing the almond completely. Repeat this process until all the mixture is used up, placing the formed balls on a parchment-lined baking sheet.
• Step 3: Chill the Balls - Once all the balls are formed, place the baking sheet in the refrigerator for at least 30 minutes. This will help them firm up and make them easier to coat in chocolate.
• Step 4: Melt the Chocolate Coating - While the coconut balls are chilling, melt the chocolate candy coating. You can do this in a double boiler over low heat or in a microwave-safe bowl in short bursts, stirring in between until smooth.
• Step 5: Coat the Balls - Remove the chilled coconut balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it is fully coated. Let the excess chocolate drip off before placing the coated balls back on the parchment-lined baking sheet.
• Step 6: Allow to Set - Once all the balls are coated in chocolate, let them sit at room temperature or place them in the refrigerator for about 15-20 minutes, or until the chocolate coating is set.