2 (12 oz.) bags coconut
1 lb. confectioners' sugar
1/2 c. butter
1 tsp. vanilla
1 can Eagle Brand milk
1 bar thin paraffin (1/2 inch thick)
1 (12 oz.) bag chocolate chips or white chocolate

Mix together first 5 ingredients. Press into long pyrex dish and let chill overnight in refrigerator.

Melt wax and chocolate chips in double boiler, stirring frequently to blend.

Cut coconut mixture into 1x2 inch pieces. Top with almond and dip into chocolate mixture. Place on wax paper and let cool and refrigerate.