3 1/2 c
sifted powdered sugar
1 (3oz) pkg
1 1/2 c
whole blanched almonds (approx 1/3 cup)
1 1/2 lb
1Butter a 12x9-inch piece of foil; set foil aside.
In a small bowl combine powdered sugar, softened cream cheese, and vanilla.
Stir in the coconut.
Turn coconut mixture onto the buttered foil.
Pat coconut mixture into a 10x5-inch rectangle.
Cut the mixture into 2x1-inch rectangles.
Press 2 blanched whole almonds into the top of each rectangle.
Melt the dipping chocolate or confectioner's coating.
Carefully dip the rectangles, one at a time, into the melted chocolate.
Let excess chocolate drip off rectangles.
Place the dipped rectangles on a baking sheet lined with waxed paper until dry.
Store tightly covered in a cool, dry place. .