Divine Chocolate Coated Coconut Truffles

• 1/4 cup softened butter
• 1 (12 ounce) bag shredded sweetened coconut
• 1 (14 ounce) can sweetened condensed milk (not evaporated)
• 1/4 teaspoon almond extract or 1/4 teaspoon vanilla extract
• 3 cups powdered sugar (amount may vary)
• chocolate almond bark, for dipping

1. Pour bag of sweetened coconut into food processor. Pulse until turn into fine crumbs.
2. Add soften butter. Pulse until combined.
3. Add sweetened condensed milk and almond or vanilla extract. Pulse until sticky dough is formed.
4. Slowly add powdered sugar until dough forms a ball.
5. Chill dough until it is easy to roll (about 1 hour in freezer).
6. Use melon baller or small cookie scoop to form dough into balls return to freezer and freeze balls overnight.
7. Melt chocolate almond bark. Dip truffles. Place on wax paper to cool.
8. NOTE: these will keep in the freezer for six months and are wonderful gifts for the holidays or special occasions.

butter, coconut, condensed milk, almond, powdered sugar, chocolate almond bark

Taken from www.food.com/recipe/divine-chocolate-coated-coconut-truffles-346037 (may not work)