|Coconut||2 2⁄3 Cup (42.67 tbs) (Bakers Angel Flake)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine, at room temperature .||1⁄4 Cup (4 tbs)|
|Hot water||2 Tablespoon|
|Semisweet chocolate||1 (1 Package, Bakers)|
Combine coconut, sugar, butter, water and vanilla in large bowl; stir until thoroughly blended.
Using rounded teaspoonful of mixture for each, shape into ovals.
Place on waxed paper and set aside.
Partially melt chocolate in saucepan over very low heat, stirring constantly.
Remove from heat and stir until entirely melted.
Holding each candy on a fork, spoon chocolate over to completely cover, allowing excess to drip back into pan.
Place on waxed paper and let stand until chocolate is firm.
Almond Coconut Delights: Toast about 30 whole blanched almonds.
Prepare Coconut Delights as directed; press about 1 teaspoon coconut mixture around each almond and shape into balls.
Cover with chocolate as directed.