Coconut Bon Bons

I was inspired to make this recipe after watching an Emeril Lagasse show many years ago. I have been making these coconut bon bons ever since. They are always a big hit. The combination of rich semi-sweet chocolate with the creamy coconut filling is delicious. This candy is always on my Easter and Christmas dessert buffet.

3 Cups Flaked Coconut
½ Cup Sweetened Condensed Milk
1 Cup Confectioners Sugar
¼ Cup Sliced Almonds, Finely Chopped
¼ Tsp. Vanilla Extract
Chocolate Coating:
2 Cups Semi-Sweet Chocolate Chips & 2 Tbsp. Vegetable Oil

In a large bowl, combine the flaked coconut, condensed milk, confectioners sugar, sliced almonds and the vanilla extract. Mix well and refrigerate for approx. 1 hour. Remove from the refrigerator and form into large balls (golf-ball sized). Meanwhile, place the chocolate chips in a microwaveable bowl, and add the vegetable oil. Microwave for 1 ½ minutes and stir. Microwave for 30 second increments and stir until chocolate is fully melted. (Do not overcook the chocolate, or it will seize). Dip the coconut balls into the melted chocolate and place on a waxed paper covered baking sheet. (Tip: Use 2 forks to dip the coconut balls in chocolate, evenly coating the balls and letting the excess chocolate drip back into the bowl). If desired, top the bon bon with sprinkles, toasted coconut, or whatever decoration you desire. Refrigerate approx. 1 hour, or until firm. Store in a tightly covered container in the refrigerator.