Microwave on high (100%) 1 minute or until syrup boils.
Immediately pour over coconut.
Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.)
Place 2 inches apart on wire racks.
Let dry 10 minutes.
Reroll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1½ quart microwave-safe bowl.
Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
While chocolate coating is still soft, lightly press whole almond on top of each.
Let stand to set or place in refrigerator.
Store in a single layer in airtight container.
Keeps best if refrigerated.
Notes / Tips / Wine Advice:
Serving Tip:Serve Almond Joy Bars chilled for a firmer texture or at room temperature for a softer, chewier bite. They’re perfect for a sweet snack or as a treat at parties.Wine Advice:Pair with a dessert wine like Moscato or a Port to complement the chocolate and coconut flavors.