Place sheet of parchment paper on baking sheet, set aside.

In large bowl stir together coconut, condensed milk, powdered sugar, and vanilla until blended.

With a small scoop or teaspoons drop walnut size scoops of candy on parchment paper covered baking sheet. When done making scoops carefully roll each scoop into a ball and then shape into an flat oval about 1.5 inches long, .5 inch wide and about .5 inch thick, place back on sheet. Place in freezer for 10-20 minuets to harden. These will not get rock hard but will set up a bit. While in the freezer, melt your chocolate. Melt chocolate in microwave in 20 second intervals stirring in between each interval. When chocolate is melted dip candies in chocolate with a fork. Make sure to cover the candy completely. Gently tap the fork on the side of bowl to let excess chocolate drip off candy. Carefully place candy back on parchment paper. Repeat until all candies are coated in chocolate. Re-melt chocolate as needed in order to cover all candies. Let candies set up a bit and then drizzle remaining chocolate over the top for garnish. Place in freezer to set chocolate.