Snowflakes (Chocolate Covered Coconut)

My grandmother used to buy a dessert every Christmas called Snowflakes from a French bakery in Auburn, Maine. A few years ago it went out of business and she was crushed. For her 90th birthday two years ago I decided to try and replicate the dessert. The recipe I've come up with, after some trial and error, tastes almost exactly like those French Snowflakes from Maine. Now, for every family gathering, I make them. It's the first thing to go, before the appetizers, the meal and the dessert is even out, the whole is eating them and hiding some for later (no joke).

These are really easy to make, but can get a little messy with the melted chocolate.

Ingredients

     7 ounces sweetened condensed milk

     1 cup powdered sugar

     1 tablespoon pure vanilla extract

     1 teaspoon almond extract

    14 ounces unsweetened coconut flakes (I've also used sweetened and it comes out fine)

    12-16 ounces semi-sweet chocolate chips

1. Mix together the milk, almond extract and vanilla extract.
2. Mix in the powdered sugar.
3.  Gradually add in the coconut. The mixture will be thick. Place in the fridge for 30-40 minutes, it's easier to work with when it is cold.
4.  Remove the mixture from the fridge. Line a cookie tray with parchment paper. Shape the coconut into 'logs', about 2 inches long and 3/4 inches wide. You can make them all different sizes, bigger or smaller, it's really your preference. Make sure you press the coconut logs together very well so the mixture sticks together. Place the logs of coconut on the baking sheet and put back in the fridge while you melt the chocolate (remember, it's easier to work with when cold.).
5. Melt the chocolate in the microwave or using a double broiler. If using a double broiler, make sure to stir constantly so the it doesn't stick or burn to the bottom of the pan.
6. Once the chocolate is completely melted, turn off the heat. Remove the coconut try from the fridge and dip each log half way into the chocolate. You might have to you a spoon to help spread the chocolate evenly (this can get a little messy). Place the half dipped candies back onto the parchment paper/cookie tray.If the chocolate starts to get too thick, simply reheat it again for a few minutes; this should do the trick!
7. Once all the coconut candies have been dipped, place in the fridge for 45-60 minutes to let the chocolate harden. Serve and enjoy!
8. Keep the extras (yea, right, like there will be extras!) stored in the fridge. If you are going to layer the candies in a jar or container, use wax or parchment paper between the layers. It's not necessary but if you are traveling or the candies will be out of the fridge for a long period of time, I would recommend doing so.