2 cups (12-ounces) milk chocolate chips

1 tablespoon vegetable shortening

1/2 cup raisins

1/2 cup toasted slivered almonds, chopped

1/2 cup toasted shredded coconut

1. In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from heart. Stir in raisins, almonds and coconut, mixing well.
2. Drop by tablespoonfuls onto a foil, waxed paper or plastic wrap lined baking sheet. Chill until ready to serve.

Makes about 2 dozen.