Yield: Approximately 40 brownie bites
Brownie batter (homemade or boxed)
4 cups sweetened shredded coconut
14 oz can sweetened condensed milk
About 4 dozen almonds
Chocolate candy melts (baking section of supermarket)
Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray. Fill cups about 1/2 full with brownie batter and bake according to directions (approx 30 min, check with toothpick, I burned my first batch).
When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.
In a medium bowl, combine coconut and sweetened condensed milk. With clean hands, roll coconut mixture into balls and press onto tops of brownie bites.
Press an almond into the top of each. Place brownies in the freezer to harden for about 15 minutes.
Melt candy melts according to directions. Remove brownies from freezer and dip the tops in the chocolate. Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set. Enjoy in moderation.
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