• Begin by combining the powdered sugar and the sweetened condensed milk in a mixing bowl.

For Candy Preparation:

• Incorporate the shredded coconut and mix until everything is evenly combined. The mixture should be thick.
• Grease your hands and shape the mixture into either logs for Almond Joys or round balls for Mounds.
• For Almond Joy candies, place one or two almonds on each log, then refrigerate while you melt the chocolate.

For Chocolate Coating:

• Melt the chocolate chips or almond bark in a double boiler over medium-low heat until smooth. If it's too thick, add a bit of oil to thin it.
• Once ready, retrieve the chilled candies and dip each one using a toothpick, slotted spoon, or fork.
• Arrange the coated candies on a sheet lined with parchment or wax paper to allow them to set. Chill in the fridge until firm.
• Take out the candies from the refrigerator 30 minutes before serving. Store any extras in a covered tin in the refrigerator.