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From Detroit News Test Kitchen

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 6 oz semi-sweet chocolate chips
 2 tbsp instant coffee
  cup hot water
 3 tbsp light corn syrup
 3 cups sifted confectioner's sugar
 1 cup chopped walnuts
 1 ¼ cups vanilla wafer crumbs
 1 cup flaked coconut

1

Place chocolate chips in a small saucepan over very low heat until partially melted. Remove from heat and stir until smooth. Dissolve instant coffee in the hot water. Blend corn syrup, sugar, and coffee into chocolate. Then add walnuts

2

Shape mixture into 1-inch balls. Roll in remaining 1/2 cup coconut. Store in tightly covered container 2 days to blend the flavors.
Yield: About 3 dozen cookies

Ingredients

 6 oz semi-sweet chocolate chips
 2 tbsp instant coffee
  cup hot water
 3 tbsp light corn syrup
 3 cups sifted confectioner's sugar
 1 cup chopped walnuts
 1 ¼ cups vanilla wafer crumbs
 1 cup flaked coconut

Directions

1

Place chocolate chips in a small saucepan over very low heat until partially melted. Remove from heat and stir until smooth. Dissolve instant coffee in the hot water. Blend corn syrup, sugar, and coffee into chocolate. Then add walnuts

2

Shape mixture into 1-inch balls. Roll in remaining 1/2 cup coconut. Store in tightly covered container 2 days to blend the flavors.
Yield: About 3 dozen cookies

Mocha Coconut Confections

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