1/2 c. butter
2 c. powdered sugar
3 c. (8 oz.) coconut
3 sq. unsweetened chocolate (melted)
Whole almonds (approximately 24-30)

Melt butter in saucepan; remove from heat. Add powdered sugar and coconut; mix well. Shape into balls. Place on cookie sheet. Make indent in center of each. Place one whole almond in middle of each indentation. Fill center with melted chocolate. Chill until firm. Store in freezer or refrigerator.