2 (14 oz.) bags coconut
2 sticks butter
1 can sweetened condensed milk
1 bag shelled almonds
2 (12 oz.) bags
Hershey's milk chocolate chips
1 bar paraffin wax

Roasted raw almonds until done in oven at 250 degrees for 1 hour or until roasted.

Heat butter and milk until butter is melted. Add coconut, cool completely in refrigerator (overnight). Roll into ball mixture around each almond. Cool again. Melt chocolate and paraffin wax together. Dip candy into melted chocolate, cool.