Miniature confection cups made with vanilla wafer crumbs, almonds, coconut and candied cherries and filled with smooth and creamy milk chocolate.

Chocolate-Covered Almond Coconut Tassies

2 cups vanilla wafer crumbs (about 60 wafers, crushed)

1 cup finely chopped almonds
1/3 cup unsweetened cocoa powder
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 (7-ounce) package sweetened flaked coconut, toasted*

1/2 cup chopped candied cherries
1/2 teaspoon vanilla extract

1 (11.5-ounce) package milk chocolate chips

4 teaspoons vegetable shortening

1. Line mini-muffin cups (1 3/4-inches in diameter) with paper baking cups.
2. In large bowl, combine crumbs, almonds and cocoa. Add sweetened condensed milk, coconut, cherries and vanilla and mix well. Refrigerate 30 minutes. Roll mixture into 1-inch balls; press into prepared muffin cups.
3. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon 1 teaspoonful melted chocolate over each filled cup.
4. Refrigerate until chocolate is set. Store, covered, in refrigerator.

Makes about 6 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.