Ingredients

1   12-ounce package semisweet chocolate chips
1/2 bar parrafin wax(commonly used in jams and jellies)
1 1/2 cup chopped almonds
1 teaspoon pure almond extract
1   14-ounce package shredded coconut
1   14-ounce can sweetened condensed milk
1/2 cup (1 stick) butter, softened
2   16-ounce boxes confectioners’ sugar

Directions

Cream together sugar and butter in a bowl; add milk.  Stir in almond, coconut, and nuts; mix well.  Form candy into 1-inch balls.  Place on waxed paper and refrigerate at least 3 hours.  Melt chocolate in top of double boiler, stirring well. Add 1/2 bar of parrafin wax. This will help the chocolate stick to the balls. Remove from heat but allow chocolate to remain over hot water.  (If chocolate becomes too thick, return to heat for a minute or so to thin).  With a toothpick, dip each ball in chocolate and place on waxed paper until set.

Recipe Courtesy of Paula Deen