Bring Joy Coconut Chocolate Candies

2½ cups unsweetened flaked coconut

1 cup hickory-smoked almonds

1 cup confectioners' sugar

½ teaspoon vanilla extract

5 tablespoons sweetened condensed milk

1 1/3 cups semisweet or bittersweet chocolate chips

2 tablespoons shortening or unsalted butter

Flaked salt, for decorating

Line a 9-by-4½-inch loaf pan with aluminum foil, letting excess hang over the short sides; it will be used to lift the candies from the pan.

Use a food processor or a high-speed blender to whir the coconut flakes until chopped but not pulverized. Work slowly, checking frequently. The chopped coconut should yield about 1¼ cups; transfer to a mixing bowl.

Grind the almonds until finely chopped. Reserve 1 tablespoon for decorating, then add the rest to the coconut. Add the confectioners' sugar and vanilla extract to the almond-and-coconut mixture, stirring to incorporate.

Pour the condensed milk into the coconut mixture and use your hands to combine the ingredients until stiff. If this filling mixture not cohesive, very judiciously add more condensed milk, 1 teaspoon at a time. Knead and press firmly, pushing the mixture away from you, folding, and repeating until the ingredients are evenly distributed. Press the filling into the prepared pan, cover and refrigerate for 1 hour.

Place parchment paper on a wire rack. Lift the foil holding the block of filling and unmold it onto a cutting board, top side down. Score the into 18 squares of equal size (3 across, 6 down). Use a sharp chef's knife to cut the chilled filling; you might have a little trim, which is your cook's snack. Place the filling squares on the parchment paper and let them dry out a bit while you melt the chocolate. (This drying step will help the chocolate adhere more readily.)

Fill a small saucepan with about 2 inches of water. Bring to a boil, then reduce the heat so the water is barely bubbling at the edges. Place half of the chocolate chips in a heatproof bowl that fits over the pan without its bottom touching the water), creating a double boiler. Melt the chocolate, whisking until smooth. Whisk in 1 tablespoon of the shortening or butter until melted; take the bowl off the heat.

Working with one piece at a time, dip a cold filling square into the chocolate, turning it over and over to coat completely, and then transfer it to the parchment-lined rack. ( I use a table fork and a soup spoon, lifting with the fork while spooning the chocolate over the top.) Let the chocolate fall back into the bowl through the tines of the fork, and then gently slide the candy on to the parchment.

After coating 9 candies, repeat the process, melting the remaining chocolate with the remaining shortening or butter, and then coating the remaining candies. (There may be leftover chocolate; use it to coat pretzel rods, dried apricots or Saltines.)

Sprinkle the top of the candies with the reserved chopped almonds and a small pinch of flaked salt.

Before eating, refrigerate the candies, uncovered, for about 1 hour, until the chocolate is firm and cold.

Serves 18 (makes 1½-inch squares)

Nutrition | Per piece: 240 calories, 3 g protein, 25 g carbohydrates, 15 g fat, 9 g saturated fat, 0 mg cholesterol, 55 mg sodium, 2 g dietary fiber, 20 g sugar

From columnist Cathy Barrow