INGREDIENTS

INSTRUCTIONS

Set a wire rack over a baking pan. Arrange the wafers, top-sides
down, on rack, spaced evenly apart. Place 2 teaspoons shredded
coconut in the center of each wafer. Using a 2-inch ice-cream scoop,
scoop a ball of coconut sorbet onto each wafer. Place an almond on
top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
Set a heat-proof bowl or the top of a double boiler over a pan of
barely simmering water. Place chocolate and shortening in bowl. Melt,
stirring occasionally. Remove bowl from heat. Let cool slightly.
Remove baking pan from freezer. Generously ladle melted chocolate
over the bonbons, covering entirely. Return the baking pan to the
freezer for at least
30    minutes. Serve. Serves 12.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 846 Calories (kcal); 75g Total Fat; (74% calories from
fat); 28g Protein; 29g Carbohydrate; 0mg Cholesterol; 16mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 13 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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