2 C. shredded coconut
6 Tbsp. coconut oil
2 tsp. vanilla
4 Tbsp. syrup (or honey)
Pinch salt
1 bag milk chocolate chips (to melt for dipping)

In food processor, blend coconut, coconut oil, syrup, vanilla and salt. It will form a thick paste.
Shape like small egg. Top with almond. Dip in chocolate. Refrigerate until set.

Molly is working two jobs and saving money to go to the Culinary Institute.  She often makes these amazing desserts in stages between jobs, having just enough time to do part but not all.  The extra fridge has bowls, cookie sheets, etc. at any given time with one of her projects – and she has learned to put big signs on them saying “do not touch”!

She was able to finish these all in one evening, and they were delicious!!