Ingredients:
1/3 cup Karo syrup
1 cup coconut
1/2-1 teaspoon almond extract ( depends on how strong an almond flavor you wish)
12 almonds
5 ounces chocolate bark ( you may need more to coat properly)
Directions:
Toast the almonds in the oven at 400 F just till they are warm and you can start to smell them (3-5 min); set aside.
Bring the Karo to a boil and add the coconut, remove from heat and add extract.
Place in fridge till firm.
Form into 12 round balls or 6 ovals and place on waxed paper — press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (You can play with the size of these, if you like more filling to less chocolate, make them bigger, you’ll just get fewer).
Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook–just melt.
Dip each candy into the chocolate; coat evenly and completely. No coconut should be exposed! Place on a wax paper lined cookie sheet in the fridge till chocolate is set.
Store in a airtight container.
Servings: 12
Time preparation: 60 min.
Time total: 65 min.