2/3 c. white Karo syrup
1 lg. pkg. coconut

Heat syrup but do not boil. Pour over coconut, let set for 1 hour. Wet hands in cold water and shape into balls. Place almond on top. Put in freezer for 1 hour or more until very solid. Remove from freezer and dip in chocolate while frozen. To make mounds, substitute dark chocolate and omit the almonds. 2 tbsp. vegetable shortening (Crisco)

Melt chocolate chips and Crisco (or wax) over hot water. Stir until smooth and dip. Put on wax paper to cool.