1 c. sugar
1/2 c. water
1/2 tsp. almond extract
1 1/2 c. syrup
4 c. flaked coconut
65 to 70 almonds

On cookie sheet, roast almonds at 300 degrees for 10 minutes; set aside.

Combine sugar, syrup and water; cook over medium heat to soft ball stage. Remove from heat; add coconut and extract. Cool. Shape into small ovals; top with an almond. Dip in melted chocolate.