Printable | Taste of Home

Almond Coconut Candies

4-1/2 cups confectioners' sugar
3 cups flaked coconut
1 cup sweetened condensed milk
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
60 whole unblanched almonds
FROSTING:
1-1/2 cups confectioners' sugar
1/2 cup baking cocoa
1/2 cup butter or margarine, melted
3 tablespoons hot coffee

In a large bowl, combine the first five ingredients; stir until well

Printed from tasteofhome.com Jul 6, 2008

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Almond Coconut Candies cont.

mixed. Shape into 1-in. balls; place on lightly greased baking
sheets. Press an almond on top of each ball. Chill for 1 hour.
Combine frosting ingredients until smooth; immediately frost tops of
candies. Chill until frosting is firm. Store in the refrigerator.

Yield: 5 dozen.