Instructions: In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour.

Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment paper.

In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly.

Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate.

Refrigerate until set. Place the bon bons on a serving platter and serve.

This recipe yields 24 bonbons.

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