3 sq. Bakers semi-sweet chocolate chips
3 tbsp. unsalted butter
1 egg yolk
1 1/4 c. sifted confectioners sugar
1/4 c. brandy of coffee liqueur
Plain or toasted 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 and chill until firm enough to handle. Shape into 3/4 inch balls; roll in coconut and chill. Store in refrigerator. Makes about 30 candies.