Line two large cookie sheets with wax paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on HIGH (100%) for
1 minute or until syrup boils.
Immediately pour over coconut. Work warm syrup into coconut using the back
of a wooden spoon until coconut is thoroughly coated. This will take a little
time, so be patient.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing
coconut firmly in palm of one hand, then rolling between both palms. (HINT:
Measure out all of the coconut then roll into balls.)
Place 2 inches apart on wire racks. Let dry for 10 minutes.
Re-roll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2-quart
microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over
each coconut ball, making sure chocolate coats and letting excess chocolate
drip down onto wax paper. While chocolate coating is still soft, lightly press
whole almond on top of each.