1/2 c. white Karo (corn) syrup
1/4 tsp. salt
10 large marshmallows (exactly 10 or the consistency is off)
2 c. coconut - its better if you chop it more finely
1/2 tsp. vanilla
roasted almonds
1 bag Ghiradelli milk chocolate chips (they are worth the extra money)
In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls. In the meantime, melt the chocolate chips. Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls and press an almond into the top. Dip each one in chocolate then let cool on wax paper over a chilled cookie sheet.
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