10 ounces shredded sweetened coconut (about 3 1/4 C)
6 T light corn syrup
54 whole roasted and salted almonds (about 2 ounces)
1 1/2 lb dipping chocolate (I used Guittard milk chocolate melting disks)
Combine coconut and corn syrup in the bowl of a food processor fitted with a blade. Pulse until coconut is finely ground and mixture holds shape when squeezed into a ball. (About 30 pulses.) Divide coconut mixture into 25 (2 t) portions. Work each portion between hands until it is compact and smooth. Shape into a 2 1/2 inch long, 1 inch wide oval. Rinse hands with water often to help in forming the shape. Place on a parchment lined cookie sheet. Place in refrigerator to chill.
Melt the chocolate in the microwave, stirring every 20 seconds. While coconut shapes are chilling, dip almonds in chocolate, using a fork, tapping fork on side of bowl to allow excess to drip and place on parchment. Remove coconut shapes from refrigerator and place one or two chocolate dipped almonds on top of coconut (2 is best...one almond per bite). Use forks or dipping tools to dip each almond joy in the chocolate until completely covered, then tap the fork against the lip of the bowl so excess chocolate drips off. Set the dipped bars on a sheet of parchment to cool and harden completely. Once cooled, use a sharp knife to cut off excess chocolate around bottom edge.
**Adapted from chow.com
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