Instructions: In large saucepan, combine coconut, sugar, corn syrup and salt. Cook over medium heat for 5 to 6 minutes, or until thickened and coconut is light golden brown, stirring constantly. Whisk egg white in small bowl until foamy. Add to coconut mixture. Stir and cook for 5 to 6 minutes until stiff and very sticky. Remove from heat. Stir in coconut extract. Cool to room temperature. Dip fingers in cold water and shape coconut mixture into 1-inch balls. Place on waxed paper. Press 1 walnut half on top of each coconut ball. Chill for 1 hour or until firm. Melt chocolate and vanila almond barks in separate small saucepan. Dip bottom half of each candy in chocolate or vanilla bark, completely covering the coconut. Remove to waxed paper and cool completely. Store at room temperature in airtight containers.

Makes 2 dozen.

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