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Chocolate Coconut Balls

3 (1-ounce) squares unsweetened baking chocolate
1/4 cup butter
1/2 cup sweetened condensed milk (not evaporated milk)
3/4 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sweetened flaked coconut, toasted*
1 cup chopped nuts, toasted**

Powdered sugar for rolling

1. In large heavy saucepan, melt chocolate and butter over very low heat. Add sweetened condensed milk; stir to blend. Remove from heat; set aside.
2. In small saucepan, combine granulated sugar, water and corn syrup and cook over medium heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until mixture reaches 250°F (120°C) on candy thermometer or until a small amount of syrup, when dropped into very cold water, forms a firm ball which does not flatten when removed from water. Remove from heat and stir into chocolate mixture. Stir in vanilla, coconut and nuts, mixing well.
3. Refrigerate about 30 minutes or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Store tightly covered in cool, dry place.

Makes about 4 dozen candies.

*To Toast Coconut: Spread out on a baking sheet. Bake in a 350°F (175°C) oven, for 5 to 7 minutes or until golden. Stir often to ensure even browning and watch closely to prevent burning.

**To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.

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