Coconut Kisses

1. 1

   In a large heatproof bowl, beat the egg yolks.

2. 2

   Using the back of a knife, scrape the seeds from the vanilla bean and add the seeds and bean pod to the eggs.

3. 3

   Add the milk and butter and stir.

4. 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.

5. 5

   Whisk constantly, frequently checking the temperature of the mixture with an instant-read thermometer, until it registers 140 degrees.

6. 6

   Remove from the heat.

7. 7

   Discard the vanilla bean.

8. 8

   Add the coconut and stir until incorporated.

9. 9

   (The mixture will look like the filling of a Mounds candy bar.)

10. 10

    To shape the kisses, use about 1 tablespoon per morselI like to form them into little pyramids, but you may prefer little spheres.

11. 11

    Set them on a platter and refrigerate for at least 30 minutes.

12. 12

    Spread the almonds on a plate.

13. 13

    Put the chocolate into another large heatproof bowl and melt it over simmering water, stirring occasionally until smooth.

14. 14

    Pour a little of the melted chocolate into a shallow cup.

15. 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.

16. 16

    Continue this process, adding more chocolate to the cup as necessary, until all are dipped and rolled.

17. 17

    Let the chocolate set in a cool place before serving.

18. 18

    (Stored in an airtight container at room temperature, these will keep for up to a week.)

* Per serving · 4 servings · Values may vary.