Chocolate Covered Snowballs

7 oz. pkg. flaked coconut (2 2/3 cups)

1/2 cup sweetened condensed milk (fat-free is fine)

1/3 cup confectioner's sugar (half of what the original recipe called for)

1/4 cup sliced almonds, finely chopped

2 Tbsp. butter, softened

1/4 tsp. vanilla


Combine all ingredients and mix thoroughly.  Use a cookie scoop or 2 teaspoons to drop onto a non-stick or parchment lined baking sheet.  Cover and refrigerate for an hour or so or until firm enough to roll into balls.  They will have a rustic, shaggy appearance.


Melt 1 1/2 cups of bittersweet chocolate (I like Ghiradelli) for about 2 minutes in the microwave or over a double boiler.  Roll each ball into the melted chocolate, using a toothpick to help move them around and a fork to drizzle more chocolate over.


Refrigerate until set but serve at room temperature.


Source:  Emeril Lagasse's Every Day's a Party ("Bonbons")