Almond Joy Candy

These are better than the ones you can purchase. And they are hard to stop eating until they are gone.

1 1/2 Cups butter
1 (14oz.) can sweetened condensed milk
2 tea vanilla extract
1 Lb. (5 1/3 Cups) sweetened shredded coconut
2 Cups chopped almonds
2 Cups (12oz.) milk or semisweet chocolate chips
1 Tablespoon vegetable shortening

Line a 13X9X2 inch baking pan/dish with lightly buttered waxed paper or foil. Set aside. Melt butter in a large saucepan, add milk and vanilla, mixing well. Stir in coconut and almonds and mix well. Press into prepared pan and refrigerate until firm. Invert pan, peel off paper and cut candy into small squares. Melt chocolate and shortening in a double boiler over simmering water; dip candy pieces in chocolate. Place on wax paper lined pan. Let cool at room temperature. Store tightly covered at room temperature.

If using dipping chocolate use in place of chocolate and shortening.