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1
In a large heatproof bowl, beat the egg yolks.
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2
Using the back of a knife, scrape the seeds from the vanilla bean and add the seeds and bean pod to the eggs.
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3
Add the milk and butter and stir.
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4
Set the bowl over a large pot of simmering water (or use a double boiler); the bottom of the bowl should not touch the water.
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5
Whisk constantly, frequently checking the temperature of the mixture with an instant-read thermometer, until it registers 140 degrees.
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6
Remove from the heat.
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7
Discard the vanilla bean.
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8
Add the coconut and stir until incorporated.
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9
(The mixture will look like the filling of a Mounds candy bar.)
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10
To shape the kisses, use about 1 tablespoon per morselI like to form them into little pyramids, but you may prefer little spheres.
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11
Set them on a platter and refrigerate for at least 30 minutes.
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12
Spread the almonds on a plate.
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13
Put the chocolate into another large heatproof bowl and melt it over simmering water, stirring occasionally until smooth.
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14
Pour a little of the melted chocolate into a shallow cup.
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15
With a fork (a cocktail or fondue fork works great), gently skewer each kiss and dip it into the chocolate, then quickly roll it in the chopped almonds and place on a platter.
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16
Continue this process, adding more chocolate to the cup as necessary, until all are dipped and rolled.
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17
Let the chocolate set in a cool place before serving.
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18
(Stored in an airtight container at room temperature, these will keep for up to a week.)
