Coconut Kisses

• 2 extra-large egg yolks
• 1 vanilla bean, split lengthwise
• One 14-ounce can sweetened condensed milk
• 1 tablespoon unsalted butter, softened
• 1 pound unsweetened grated coconut
• 1 pound bittersweet chocolate, finely chopped
• 2 cups unblanched almonds, toasted (see Note) and chopped

1. In a large heatproof bowl, beat the egg yolks.
2. Using the back of a knife, scrape the seeds from the vanilla bean and add the seeds and bean pod to the eggs.
3. Add the milk and butter and stir.
4. Set the bowl over a large pot of simmering water (or use a double boiler); the bottom of the bowl should not touch the water.
5. Whisk constantly, frequently checking the temperature of the mixture with an instant-read thermometer, until it registers 140 degrees.
6. Remove from the heat.
7. Discard the vanilla bean.
8. Add the coconut and stir until incorporated.
9. (The mixture will look like the filling of a Mounds candy bar.)
10. To shape the kisses, use about 1 tablespoon per morselI like to form them into little pyramids, but you may prefer little spheres.
11. Set them on a platter and refrigerate for at least 30 minutes.
12. Spread the almonds on a plate.
13. Put the chocolate into another large heatproof bowl and melt it over simmering water, stirring occasionally until smooth.
14. Pour a little of the melted chocolate into a shallow cup.
15. With a fork (a cocktail or fondue fork works great), gently skewer each kiss and dip it into the chocolate, then quickly roll it in the chopped almonds and place on a platter.
16. Continue this process, adding more chocolate to the cup as necessary, until all are dipped and rolled.
17. Let the chocolate set in a cool place before serving.
18. (Stored in an airtight container at room temperature, these will keep for up to a week.)

egg yolks, vanilla bean, condensed milk, unsalted butter, coconut, bittersweet chocolate, unblanched almonds

Taken from www.cookstr.com/recipes/coconut-kisses (may not work)