In a large mixing bowl, combine the coconut, milk, sugar
, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour. Remove from the refrigerator and form into balls about the size of a pecan
. Line a baking sheet with parchment paper. In a bowl set over simmering water or in a double boiler
the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle
the tops of each ball with any remaining chocolate. Refrigerate until set. Place the bon bons on a serving platter and serve.