Line a 15″x10″ jelly roll pan with waxed paper, set aside. In a heavy 2-quart saucepan, combine corn syrup and marshmallows. Place over medium heat and stir until the marshmallows are melted. Remove from heat and stir in coconut, vanilla and almond extract. Refrigerate 10 minutes or until mixture is cool enough to handle.

Butter hands. Shape mixture into small walnut-sized balls. Place on baking sheet, flattening each ball slightly. When cool, dip partially or completely in chocolate.

Makes about 50 centers (I only got about half this – although this is what the recipe says!!)