3 sq. Baker's semi-sweet chocolate
3 tbsp. unsalted butter
1 egg yolk
1 1/4 c. sifted confectioners sugar
1/4 c. brandy or coffee liqueur
Plain or toasted Baker's Angel Flake coconut

Melt chocolate in saucepan over very low heat, stirring constantly; cool. Cream butter with egg yolk. Gradually add sugar, blending well. Stir in chocolate and brandy; chill until firm enough to handle.

Shape into 3/4 inch balls. Roll in coconut; chill. Store in refrigerator. Makes about 30 candies.