Blend the condensed milk and vanilla. Add the powdered
sugar to the above mixture a little at a time,
stirring until
smooth.
Stir in the coconut. The
mixture should be firm. Pat the mixture firmly into a
greased 9x13x2-inch pan. Chill in the refrigerator until
firm. In a double boiler over hot, not boiling water,
melt the chocolate, stirring often. You may also use a
microwave. Remove the coconut mixture from the
refrigerator and cut it into 1x2-inch bars. Put 2 whole
almonds atop each bar. Set each coconut bar onto a fork
and dip it into the chocolate. Tap the fork against the
side of the pan or bowl to remove any excess chocolate.
Air dry at room temperature on waxed paper for several
hours.
You may
speed up the process by putting in the refrigerator for
30 minutes.
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