Chocolate-Coconut Crispies

Chocolate-Coconut Crispies
From Good Housekeeping

Serves: 24

4 tablespoon(s) margarine or butter
4 ounce(s) unsweetened chocolate, finely chopped
1 bag(s) (10-ounce) marshmallows
6 cup(s) crisp rice cereal
2 1/2 cup(s) sweetened flaked coconut
1 can(s) (14-ounce) sweetened condensed milk
1 1/2 teaspoon(s) water
1/2 teaspoon(s) vanilla extract
1/4 cup(s) roasted salted almonds, coarsely chopped

Line 24 standard muffin-pan cups with paper or foil liners.
In microwave-safe large bowl, combine margarine and 2 ounces chocolate. Cook in microwave on High 1 minute. Add marshmallows and cook on High 1 minute longer. Stir marshmallow mixture; microwave 20 seconds longer or until marshmallows are completely melted. Stir until blended. Add crisp rice cereal and stir well to coat evenly.
Spray palm of 1 hand with cooking spray, and while marshmallow mixture is still warm, spoon by 1/4 cups into prepared muffin cups, using hand to press down firmly. Set aside.

In microwave-safe medium bowl, stir coconut and 2/3 cup of the milk until blended. Cook in microwave on High 1 minute. Stir; cook on High 2 minutes longer, stirring once. Let stand 10 minutes.
While coconut mixture is still warm, spoon by packed tablespoons onto center of each cup, pressing lightly.

In microwave-safe small bowl, combine remaining 2 ounces chocolate and remaining milk. Cook in microwave on High 1 minute until chocolate is melted and mixture is smooth, stirring after 30 seconds. Add water and vanilla and stir until smooth. Drizzle each cake with 1 heaping teaspoon chocolate mixture. Immediately sprinkle each with almonds, pressing lightly to adhere to chocolate. If not serving right away, cover tightly and refrigerate up to 3 days.