Step 1

Preheat the oven to 350°F. Spread the almonds on a baking sheet and bake in preheated oven for about 10 minutes.

Step 2

In a large bowl, stir together the corn syrup, powdered sugar, melted butter, coconut extract, shredded coconut and vanilla extract, to form a thick paste.

Step 3

Moisten hands slightly and form mixture into small rectangular cubes (or roll it into balls). Place on a sheet of parchment paper.

Step 4

In a medium, microwave-safe bowl, melt chocolate by microwaving it for 15 seconds, then stirring, microwaving for 15 seconds, then stirring, etc. until it's smooth and melty.

Step 5

Dip coconut squares into the melted chocolate. Gently spread the chocolate around the coconut until the filling is fully covered by chocolate. Press a toasted almond into the top of the chocolate and allow to dry completely before serving.

Step 6

Allow to cool at room temperature until chocolate hardens.