In a medium bowl, combine unsweetened and sweetened coconut.
Stir in light corn syrup and mix to combine (tip: use your
hands to ensure even mixing). If mixture appears dry (or has
trouble sticking together) add additional corn syrup, 1 tsp
at a time. Shape coconut mixture into 1-inch balls, then
flatten to form 1/2 inch x 1 1/2 inch logs. Transfer to a
parchment or waxed paper lined tray. Top each log with one
whole almond, pressing gently into the center to adhere.
Loosely cover tray with foil and freeze logs for 20-30
In the meantime, melt chocolate over a double boiler. Using
two spoons, carefully dip each log in the melted chocolate,
being sure to cover completely. Transfer to a parchment
paper lined tray. Once all logs have been covered, transfer
tray to refrigerator. Allow the candies to chill at least 30
minutes (or until chocolate hardens). Transfer candies to an
airtight container and store in the refrigerator for up to 1
week (if they last that long).
Makes 1 dozen.
* NOT the same as high fructose corn syrup, a modified corn
syrup used in commercial food products.