Homemade Almond Joy Hearts

In a bowl, mix together the butter, coconut. sugar, vanilla, and milk or cream. If the mixture is still a bit soft or runny, add more sugar. It should hold together and not be sticky.

Line a sheet or plate with parchment. Shape a couple tablespoons of the coconut mixture into a heart shape. I freehanded it, but you could always use a small cookie cutter as a mold. Press 2 whole almonds, with the tips together so that they also make a heart shape, into the coconut. Top with some more of the coconut to cover the almonds. Stick them in the fridge for several hours to firm up, or in the freezer for at least 1/2 hour.

Meanwhile, melt the chocolate chips in a large bowl. When firm, dip each of the hearts in chocolate so that they are completely covered, and set on a parchment-lined sheet. Set back in the fridge to allow the chocolate to firm up. One the chocolate is set, drizzle any remaining chocolate over top of the hearts, if desired.

Store in the refrigerator.