This seems complicated but is easy
- 2 C. granulated sugar
- 1 C. light corn syrup
- 1/2 C. water
- 1/2 teaspoon almond extract
- 1-1/2 pkgs. (14 oz. per package) flaked coconut
- 2 T. flour
- 1 (12 oz.) pkg. semi-sweet chocolate chips (it may take more chips than this) almonds, toasted (optional)
Remove from the heat and cool until syrup is just warm* (you will be molding these with your hands so it can be warm only, not hot). Stir in the almond extract, flour, and coconut (in that order). Mold by teaspoonfuls into flat-ish balls, not too big. (They are rich; you don't want very big candies.) Place on a cookie sheet sprayed heavily with Pam. Place a whole almond on top of each if desired. Allow to set at room temperature for several hours or overnight. (If they are too sticky to work with, let them sit a day or two more until they dry out enough to handle.)
Melt chocolate chips in microwave for three to four minutes on half power, stir after every minute. Coat candies with melted chocolate--this is messy, I tried dipping them and lost them in the chocolate. I finally just held each one and coated it with chocolate with a spoon.
*If you cannot make the rest of this recipe right now and your syrup gets cold simply put the pan back on the heat, low temperature, until warm, stirring now and then until it is at a workable temperature. I have even made the syrup two days early and then finished the recipe later.
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