Mix desiccated coconut and milkmaid to form a smooth binding. Make small balls with it and prick toothpick in it and refrigerate for 1 hour. Melt chocolate in double boiler or microwave. Take out coconut balls from fridge and dip it in melted chocolate and keep it in standing form in bowl and again refrigerate for 30 minutes, to set chocolate.

YOU CAN ADD POWDERED ALMONDS ALSO. IF YOU FIND MIXTURE VERY STICKY ADD MORE COCONUT, GENERALLY AFTER FREEZING IT BECOMES NON-STICKY.

IF YOU DON'T HAVE MILKMAID YOU CAN ADD POWDERED SUGAR AND COLD MILK.

Pictorial:

1. In a bowl, take 1 cup coconut.

3. Add 3/4 cup milkmaid.

4. Mix well.

5. Make small balls and prick toothpick on it and keep in fridge for 1 hour.

6. Melt chocolate in microwave add 1 tsp melted butter and dip the balls in it.

7. Make them stand in bowl and keep it in fridge for 30 minutes. Take out dust icing sugar and drizzle chocolate syrup and ENJOY!