Preparation

• Combine coconut, milk and salt. Roll into 60 balls using wet hands, about 1 tsp. for each.
• Place wafers on parchment-covered baking sheet. Spoon chocolate into resealable plastic bag; cut small piece off 1 bottom corner of bag. Use to drizzle small amount of chocolate onto center of each wafer. Top with coconut balls and nuts; drizzle with remaining chocolate.
• Refrigerate 15 min.