In a large bowl, mix together the condensed milk and vanilla.

Next add your powdered sugar making sure that you incorporate well.

Pour your shredded coconut into this mixture until very well blended.

Line a cookie sheet with waxed paper. Take your coconut mixture and shape into the shape you desire. Options can be a ball, a bar shape or as in this recipe, into football shapes. Add an almond on the top.

Put these into your freezer and let freeze for 15-20 minutes. This helps firm up the candy a little bit so it won't be so messy when dipping in the chocolate.

Melt your chocolate in a double boiler or in the microwave but watch carefully so it doesn't burn. If desired, to thin your chocolate out a little bit and make it easier for dipping, you can add 1/8 cup of melted paraffin wax.

Dip the almond mixture into your chocolate and set on a clean sheet of waxed paper to cool and set.

After it has set, melt some Vanilla CandiQuik melts in a sandwich size Ziploc bag. Cut a small corner off and use that hole to pipe the lines for the footballs. Candy will set pretty quickly.

These freeze well but my family doesn't even let them thaw before eating. They say that they like them frozen even better!