Chocolate Covered Coconut Balls

Step 1: In a large microwave safe bowl, add the butter and microwave just until melted.

Step 2: Remove from microwave and stir in the Cream of Coconut and vanilla. Mix well.

Step 3: With a large spoon, stir in the confectioners’ sugar and coconut. Work quickly. You may have to use your hands to get in there and mix it up good.

Step 4: Cover mixture with plastic wrap and store in the coldest part of refrigerator for a few hours. The coconut mixture needs to be very firm, and cold enough to roll into balls so they will hold their shape.

Step 5: Remove the bowl of candy mixture from refrigerator and shape into 1-inch balls. Place coconut balls on 2 cookie sheets lined with wax paper. Place the coconut balls in the freezer for 15-30 minutes, or in the refrigerator for an hour to chill completely.

Step 6: Meanwhile, in a double boiler (or make shift double boiler) melt the chocolate pieces and almond bark; stir until smooth and creamy. Turn the heat on your stove to lowest setting; just to keep the chocolate warm and smooth.

Step 7: Bring out 1 cookie sheet of candy at a time to coat.

Step 8: Place a tooth pick in each piece of candy.

Step 9: Dip the candy into the chocolate mixture, gently shaking excess chocolate off the candy by tapping the coconut ball on the rim of double boiler. Place coated candy back onto the cookie sheet that is lined with the wax paper. Gently twist the tooth pick out and smooth over a bit of chocolate over the toothpick hole for a neater appearance.

Step 10: When first sheet of candy has been coated, place back into the refrigerator to harden.

Step 11: Repeat procedure with second cookie sheet of candy.

Step 12: When candy has set, store in an airtight container and keep in refrigerator.