Instructions

  1. In a large bowl, beat together the water, butter, sugar, salt, and coconut milk powder until thick and smooth, scraping the bottom and sides of the bowl as necessary.
  2. Add the coconut and stir to combine.
  3. Scoop the mixture by tablespoonfuls (a tablespoon cookie scoop works well here), and shape into round mounds. Place on parchment-lined baking sheets, topping each mound with 2 almonds.
  4. Freeze the candies for 30 to 60 minutes, until they're firm enough to handle easily.
  5. Coat the candies with the melted chocolate, and place back on the baking sheets. Cool until the chocolate is firm.
  6. Yield: 28 candies.