4 c. shredded coconut
1/4 c. light corn syrup
1 pkg. (11 1/2-oz) milk chocolate chips
1/4 c. vegetable shortening
26 whole natural almonds (about 1 oz.)

Line two large cookie sheets with waxed paper. Set large wire cooling rack on
paper; set aside. Place coconut in large bowl; set aside.

Place corn syrup in a 1 c. glass measure. Microwave on high (100%) 1 minute or
until syrup boils. Immediately pour over coconut. Work warm syrup into coconut
using the back of a wooden spoon until coconut is thoroughly coated.

Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing
coconut firmly in palm of one hand, then rolling between both palms. Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there
are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be
stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate over each
coconut ball, making sure chocolate coats and letting excess chocolate drip down
onto waxed paper. While chocolate coating is still soft, lightly press whole
almond on top of each. Let stand to set or place in refrigerator.

Store in a single layer in airtight container. Keeps best if refrigerated.

May the sun shine through your snowflakes!

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