12 chocolate wafer cookies (recommended: Nabisco Famous Chocolate Wafers)
1/4 cup shredded coconut
2 pints coconut sorbet
12 whole almonds
26 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon vegetable shortening
Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
Set a heat-proof bowl or the top of a double boiler over a pan of barely simmering water. Place chocolate and shortening in bowl. Melt, stirring occasionally. Remove bowl from heat. Let cool slightly.
Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for at least 30 minutes. Serve.